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Keto Crunchy Thai Chicken Salad Bowl
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Keto Crunchy Thai Chicken Salad Bowl

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.

Servings: 2 servings

Ingredients

Marinade:
  • 1 clove garlic minced
  • 1 tablespoon ginger grated
  • 1 small red chili finely chopped
  • ½ talk lemongrass finely chopped
  • 2 tablespoon lime juice fresh
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut aminos
Salad:
  • 8 ounces chicken breast 2 pieces
  • ½ cup red cabbage shredded
  • ½ cup green cabbage shredded
  • ⅔ cup carrot grated
  • 1 tablespoon mint chopped
  • ½ cup cilantro chopped
  • 1 tablespoon chives chopped
  • ¼ cup almonds blanched
Dressing:
  • 3 tablespoons extra virgin olive oil
  • black pepper to taste
  • salt to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a bowl mix together both cabbages, carrot, mint, cilantro, and chives.
  4. Spread the almonds out across a baking tray then roast for 6-10 minutes. When they’re done set them aside.
  5. Grill the chicken using a griddle pan or a BBQ. Cook through then set aside for a few minutes before slicing.
  6. 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.