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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Tofu (for vegetarian)
• Instead of Red Onion: White onion, Shallots
• Instead of Cilantro: Parsley
• Instead of Soy Sauce or Tamari: Coconut aminos
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Sesame Oil: Olive oil (less flavor)
• Instead of Honey: Maple syrup, Erythritol syrup
• Instead of Chili Oil: Sriracha oil, Red pepper flakes + oil
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Cashews: Almonds, Pecans
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Avocado: Guacamole
• Instead of Olive Oil: Avocado oil
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Lime Juice: Lemon juice
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Cayenne Pepper: Paprika
• Instead of Cucumber: Zucchini
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Kalamata Olives: Black olives
• Instead of Feta Cheese: Goat cheese
• Instead of Fresh Mint: Basil
• Instead of Balsamic Vinegar: Red wine vinegar
• Instead of Avocado Oil: Olive oil

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Box Grater or Food Processor
• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Whisk or Fork
• Storage Containers

Critical Steps — Do Not Skip

• Cooking the chicken to proper temperature and letting it rest
• Shredding carrots finely to achieve the right texture
• Balancing the dressings (sweet, acidic, salty, and heat) for each regional style

Chef Tips from the Video

• Toast sesame seeds briefly in a dry pan for a nuttier flavor.
• Use a microplane to grate garlic; it releases more aromatic oils than mincing.
• For extra crunch, add a handful of roasted pumpkin seeds to any version.

Troubleshooting

Storage

Refrigerator: Up to 4 days in airtight containers; keep dressing separate for longer freshness.

Freezer: Not recommended; texture of carrots and fresh herbs deteriorates.

Room temperature: Do not leave out more than 2 hours; keep chilled for safety.

Make-Ahead Tips

• Prepare all dressings in advance and store in small jars; they keep for up to a week.
• Cook the chicken batch ahead of time; slice just before assembling each salad.
• Shred carrots a day ahead and store in a sealed bag with a paper towel to absorb moisture.

Frequently Asked Questions