$50 OFF COUPON CODE for P3toLife!
    Skip to content

    Phase 3 hCG Main Meals: Chinese Chicken Salad - Week 8 P3tolife | 530 cal | 29g protein | 38g fat | 19g net carbs

    Enjoy my recipe below!

    Everyone gets a few free recipes from the P3toLife Program. Just scroll down to see it.

    Feeling a bit lost with what exactly to eat on Phase 3 of hCG? Get my FREE email mini-course on how to:


    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

    Print Pin Rate
    Meal Plan Category: Week 8
    Course: Poultry
    Recipe: Instant Pot, Main Meals
    Servings: 2 servings
    Calorie: 530kcal
    Net Carb: 19g


    • 8 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
    • 1/4 cup salted cashews , chopped


    • 4 tbsp toasted sesame oil (toasted makes a difference)
    • 4 tbsp rice vinegar
    • 2 tbsp orange juice, + 2 tsp orange juice
    • 1 tbsp gluten-free soy sauce + 1 tsp 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.


    Yields: 2 servings


    Calories: 530kcal | Carbohydrates: 22g | Protein: 29g | Fat: 38g | Fiber: 3g | Net Carbs: 19g