Click to see a close-up

1/4 cup soy sauce
1 tablespoon fresh ginger, grated (10 grams)
3 tablespoons oil
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon sriracha sauce
1 teaspoon salt

Add Later:
1/4 cup rice vinegar
1 teaspoon granular Splenda *

18 ounces raw boneless chicken breast, flattened slightly to an even thickness

1 pound napa cabbage, finely shredded (about 10 ounces trimmed)
1 small carrot, finely shredded (about 2 1/2 ounces)
1 bunch green onions, cut on a bias (about 8 green onions or 2 ounces trimmed)
Cilantro, optional **
1/2 ounce slivered almonds, toasted (about 2 tablespoons)
1 teaspoon sesame seeds, toasted

Put the chicken breasts in a large zipper bag and set the bag in a small baking pan just in case it leaks. Combine the first 7 marinade/dressing ingredients and use 3 tablespoons of this to marinate the chicken breasts. Marinate in the refrigerator at least 30 minutes. Reserve the rest of the marinade/dressing ingredients for the salad.

Combine the rest of the marinade with the vineger. Grill the chicken then cut it into thin strips. In a large bowl, toss everything together. Serve at once.

Makes 4-6 servings

* I added the sweetener to the recipe because the dressing seemed too bitter without it.

** I didn't use cilantro because my husband doesn't like it.

Per 1/4 Recipe: 286 Calories; 18g Fat; 19g Protein; 14g Carbohydrate; 4g Dietary Fiber; 10g Net Carbs
Per 1/6 Recipe: 191 Calories; 12g Fat; 13g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

I don't remember where I came across this recipe but it may have been on Pinterest. I did find it posted on the Redbook Magazine site, HERE but that's not where I first saw it even though they're using the same photo that I saw. I remember that the recipe I found had some comments from Curtis about the recipe. I checked his website but the recipe isn't there.

I made a few tweaks to the recipe to lower the carbs. I put in a lot less carrot and cut the almonds down to just a couple tablespoons instead of 1/2 cup. The recipe said to mix 1/4 cup minced green onions into the dressing and then put 3 sliced green onions in the salad later. I just put them all in later. Although I do think that marinating the chicken added a little extra flavor to it, the flavor is very subtle. It would have been nice if it had a bit more flavor but using more of the marinade for the chicken would result in less dressing for the salad later.

The salad is very good but I think the dressing could be improved somehow. It's not bad. It just needs a little work or at least a bit more sweetener or something. It's also a little bit too salty so I might cut back on the salt by half. This makes four HUGE servings and could easily serve six. Click the photo to see a close-up.

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