$50 OFF COUPON CODE for P3toLife!
    Skip to content

    P3 hCG Main Meals: Chinese Chicken Salad - Week 8 P3tolife | 400 cal | 32g protein | 24g fat | 14g net carbs - Low Cal

    Everyone gets 3 free recipes from the P3tolife program! Just scroll down to see it. Enjoy this one.
    Sign up for my free mini-course that shows you just HOW the P3tolife program is different from DIY P3 recipe searches on Pinterest.


    Free P3tolife vs Pinterest Mini-Course

    P3toLife Program Testimonial

    I was at a party last night, with another Chica follower. Your ears should have been burning, as we were talking about you and how much you have helped us both. I am into P4 and love your P3-life program! I am down about a pound from my LIW. Your program has really made the difference in getting thru the P2 and stabilizing (hopefully for life).



    Chinese Chicken Salad - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 8
    Course: Poultry
    Recipe: Instant Pot, Main Meals
    Servings: 2 servings
    Calorie: 400kcal
    Net Carb: 14g


    • 10 oz chicken breast , boneless, skinless
    • 2 cups Napa cabbage , thinly sliced
    • 2 cups radicchio , shredded
    • 3/4 cup carrots , shredded
    • 20 pods snow peas
    • 1/4 cup green onions , thinly sliced
    • 1/4 cup cilantro
    • 2 tbsp salted cashews , chopped


    • 3 tbsp toasted sesame oil (toasted makes a difference)
    • 4 tbsp rice vinegar
    • 2 2/3 tbsp orange , juice
    • 1 1/3 tbsp gluten-free soy sauce
    • 3 tbsp ginger , grated
    • 2 tsp garlic , minced
    • 1/4 tsp salt
    • 1 tsp Swerve


    • WHISK together the ingredients for the dressing/marinade until well combined. Mix the chicken breasts and 1/4 cup of the marinade in a large Ziploc bag and marinate in the refrigerator for 2-3 hours (or overnight).
    • PLACE the chicken in an Instant Pot along with the marinade and cook at high pressure for 8 minutes. If you use more chicken increasing the recipe) you will need to cook longer. Allow the pressure to naturally release and shred the chicken using tongs or two forks.
    • COMBINE all ingredients for the salad except the sesame seeds in a large bowl while the chicken is cooking.
    • DIVIDE the salad between two plates, top each with half the shredded chicken, the reserved dressing, then garnish with the sesame seeds.


    Calories: 400kcal | Carbohydrates: 17g | Protein: 32g | Fat: 24g | Fiber: 3g | Net Carbs: 14g