These 3 Carrot Salads Went VIRAL for a Reason!!

Ingredients

• 6 large Carrots (peeled and shredded using a box grater or food processor)
• 24 oz Chicken Breast (cooked in avocado oil, seasoned with salt, pepper, onion powder, garlic powder; sliced after resting)
• 1 small Red Onion (finely diced for Asian salad, diced for Mexican, optional for Greek)
• 6 tbsp Cilantro (chopped, used in all three salads)
• 4 stalks Green Onion (grated for Asian salad)
• 2 tbsp Soy Sauce or Tamari (gluten‑free tamari can be used)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 3 tsp Honey
• 3 tsp Chili Oil (Trae's brand mentioned; adjust heat to taste)
• 3 tsp Sesame Seeds (toasted lightly)
• 2 tbsp Cashews (optional, adds crunch to Asian salad)
• 1 medium Red Bell Pepper (diced, Mexican salad)
• 1 half Avocado (diced, Mexican salad)
• 4 tbsp Olive Oil (used in Mexican and Greek dressings)
• 2 tsp Dijon Mustard
• 1 tbsp Lime Juice (freshly squeezed, Mexican dressing)
• 2 cloves Garlic (grated for Mexican and Greek dressings)
• 1 pinch Cayenne Pepper
• 1 medium Cucumber (diced, Greek salad)
• 1 cup Cherry Tomatoes (halved, Greek salad)
• 1/4 cup Kalamata Olives (sliced, Greek salad)
• 1/2 cup Feta Cheese (crumbled, Greek salad)
• 1 tbsp Fresh Mint (chopped, Greek salad garnish)
• 1 tbsp Balsamic Vinegar
• to taste Salt
• to taste Black Pepper
• 1/2 tsp Onion Powder (for chicken seasoning)
• 1/2 tsp Garlic Powder (for chicken seasoning)
• 1 tbsp Avocado Oil (for cooking chicken)

Instructions

1. Cook the Chicken

   Heat avocado oil in a large skillet over medium‑high heat. Season chicken breast on both sides with salt, pepper, onion powder, and garlic powder. Cook 4‑5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate, let rest 5 minutes, then slice into strips.

   Time: PT10M

   Temperature: 375°F

2. Shred the Carrots

   Using a box grater or food processor, shred all six carrots into fine ribbons. Place shredded carrots in a large bowl.

   Time: PT5M

3. Prepare Asian Dressing & Assemble Salad

   In a small bowl whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey, chili oil, and a pinch of salt and pepper. Add toasted sesame seeds and optional cashews. Toss shredded carrots, diced red onion, chopped cilantro, and grated green onion with the dressing. Top with sliced chicken.

   Time: PT5M

4. Prepare Mexican Dressing & Assemble Salad

   In another bowl whisk olive oil, Dijon mustard, honey, lime juice, grated garlic, cayenne pepper, salt, and pepper. In a salad bowl combine shredded carrots, diced red bell pepper, diced red onion, chopped cilantro, and diced avocado. Pour dressing over the veggies, toss, then add chicken strips on top.

   Time: PT5M

5. Prepare Greek Dressing & Assemble Salad

   Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, grated garlic, salt, and pepper. In a bowl combine shredded carrots, diced cucumber, halved cherry tomatoes, sliced olives, and crumbled feta. Toss with dressing, sprinkle fresh mint, and place chicken strips on top.

   Time: PT5M

6. Cool, Store, and Serve

   Allow each salad to sit for 2‑3 minutes so the dressing penetrates the carrots. Transfer to individual storage containers, placing dressing at the bottom if meal‑prepping. Refrigerate until ready to eat.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

18g

Fiber

5g