My MOST VIRAL RECIPE OF 2025! High Protein Carrot Salad

Ingredients

• 2 large Carrots (peeled into ribbons with a vegetable peeler)
• 1 medium Cucumber (peeled into ribbons, excess water drained)
• 1/4 cup Red Onion (thinly sliced)
• 2 stalks Green Onion (chopped)
• 1/4 cup Cilantro (roughly chopped)
• 2 tablespoons Unsalted Peanuts (roughly chopped for crunch)
• 1 tablespoon Sesame Seeds (toasted)
• 2 ounces Chicken Breast (grilled, sliced)
• 2 tablespoons Rice Vinegar
• 1 teaspoon Honey
• 1 tablespoon Toasted Sesame Oil
• 1 tablespoon Tamari (Gluten‑Free Soy Sauce)
• 1 clove Garlic (minced)
• 1 teaspoon Chili Oil (optional, for heat and extra crunch)

Instructions

1. Prepare the Vegetables

   Using a vegetable peeler, peel the carrots and cucumber into thin ribbons. Slice the red onion thinly, chop the green onion, and roughly chop the cilantro. Drain any excess water from the cucumber ribbons.

   Time: PT10M

2. Make the Dressing

   In a small bowl, whisk together rice vinegar, honey, toasted sesame oil, tamari, and minced garlic until well combined. Taste and adjust seasoning if needed.

   Time: PT5M

3. Grill the Chicken

   Season the chicken breast with a pinch of salt and pepper. Heat a grill pan over medium‑high heat (about 350°F) and grill the chicken for 4‑5 minutes per side, until cooked through and lightly charred. Let rest 2 minutes, then slice into strips.

   Time: PT10M

   Temperature: 350°F

4. Assemble the Salad

   In a large serving bowl, combine the carrot ribbons, cucumber ribbons, sliced onion, green onion, cilantro, grilled chicken strips, and chopped peanuts. Drizzle the dressing over the salad and toss gently to coat evenly.

   Time: PT5M

5. Finish and Serve

   Sprinkle toasted sesame seeds over the top and, if using, drizzle chili oil for extra heat and crunch. Serve immediately or refrigerate for up to 2 hours before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

15g

Fiber

5g