Keto Crunchy Thai Chicken Salad Bowl
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Keto Crunchy Thai Chicken Salad Bowl
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This makes a total of 2 servings of Keto Crunchy Thai Chicken Salad Bowl. Each serving comes out to be 481 Calories, 32.9g Fats, 12.9g Net Carbs, and 31.5g Protein.
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Ingredients
Marinade:
- 1 clove garlic minced
- 1 tablespoon grated ginger
- 1 small red chili finely chopped
- ½ talk lemongrass finely chopped
- 2 tablespoon fresh lime juice
- 1 teaspoon fish sauce
- 1 tablespoon Coconut aminos
Salad:
- 8 ounces 2-pieces chicken breasts
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- ⅔ cup grated carrot
- 1 tablespoon chopped mint
- ½ cup chopped cilantro
- 1 tablespoon chopped chives
- ¼ cup blanched almonds
Dressing:
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400F. Mix together the garlic, ginger, red chili, lemongrass, lime juice, fish sauce, and coconut aminos to create the marinade. Use a mortar and pestle to crush the ingredients together.
- Use a meat mallet to evenly flatten the chicken breasts. Transfer to a bowl then add half of the marinade, making sure that the chicken is evenly coated. Chill in the refrigerator for at least 2 hours.
- In a bowl mix together both cabbages, carrot, mint, cilantro, and chives.
- Spread the almonds out across a baking tray then roast for 6-10 minutes. When they’re done set them aside.
- Grill the chicken using a griddle pan or a BBQ. Cook through then set aside for a few minutes before slicing.
- Mix the second half of the marinade with the olive oil, salt, and pepper. Toss the dressing with the salad then serve with the chicken and roasted almonds.
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