There’s someone out there eating plain salad, with the worlds saddest most boring dressing, and I am here to save the day! Who cares about lettuce, I want the maximum number of flavor and toppings and I want it all without busting my macro’s for the day. This crunchy Thai style chicken salad bowl is the answer.

We take the time to marinate the chicken in garlic, ginger, chili, lemongrass, lime juice, and fish sauce. Then we nestle it on top of a cabbage heavy salad with mint and cilantro. Don’t forget to save half of the marinade, because we use it as the base for salad dressing – launching this awesome lunch into the stratosphere of deliciousness.

Yields 2 servings of Keto Crunchy Thai Chicken Salad Bowl

The Preparation

Marinade:

1 teaspoon fresh garlic, minced
1 tablespoon fresh ginger, grated
1 small red chile, finely chopped
30 grams lemongrass, finely chopped
2 tablespoons lime juice
1 teaspoon fish sauce
1 tablespoon coconut aminos

Salad:

6 ounces boneless, skinless chicken breast
1/2 cup red cabbage, shredded
1/2 cup green cabbage, shredded
2/3 cup carrot, grated
1 tablespoon fresh mint, chopped
1/2 cup fresh cilantro, chopped
1 tablespoon fresh chives, chopped
1/4 cup almonds, blanched

Dressing:

3 tablespoons olive oil
salt and pepper, to taste

The Execution

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.

This makes a total of 2 servings of Keto Crunchy Thai Chicken Salad Bowl. Each serving comes out to be 482 calories, 32.2g fats, 13.6g net carbs, and 31.9g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 teaspoon fresh garlic	4	0	0.9	0.1	0.9	0.2
1 tablespoon fresh ginger	5	0.1	1.1	0.1	1	0.1
1 small red chile	1	0	0.2	0	0.2	0
30 gram lemongrass	30	0.2	7.6	0	7.6	0.6
2 tablespoon lime juice	8	0	2.6	0.1	2.4	0.1
1 teaspoon fish sauce	2	0	0.2	0	0.2	0.3
1 tablespoon coconut aminos	12	0	3	0	3	0
6 ounce boneless, skinless chicken breast	281	6.1	0	0	0	52.7
1/2 cup red cabbage	13	0	3.1	1.2	2	0.7
1/2 cup green cabbage	11	0	2.6	1.1	1.5	0.6
2/3 cup carrot	36	0.2	8.4	3.1	5.4	0.8
1 tablespoon fresh mint	1	0	0.1	0.1	0	0.1
1/2 cup fresh cilantro	2	0	0.3	0.2	0.1	0.2
1 tablespoon fresh chives	1	0	0.1	0.1	0.1	0.1
1/4 cup almonds	200	17.2	7.4	4.3	3.1	7.3
3 tablespoon olive oil	358	40.5	0	0	0	0
— salt and pepper	0	0	0	0	0	0
Totals	963	64.4	37.7	10.4	27.2	63.7
Per Serving (/2)	482	32.2	18.8	5.2	13.6	31.9