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 482 calories, 32.2g fats, 13.6g net carbs, and 31.9g protein.
Ingredients
Marinade
- 1 teaspoon fresh garlic minced
- 1 tablespoon fresh ginger grated
- 1 small red chile finely chopped
- 30 gram lemongrass finely chopped
- 2 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon coconut aminos
Salad
- 6 ounce boneless, skinless chicken breast
- ½ cup red cabbage shredded
- ½ cup green cabbage shredded
- ⅔ cup carrot grated
- 1 tablespoon fresh mint chopped
- ½ cup fresh cilantro chopped
- 1 tablespoon fresh chives chopped
- ¼ cup almonds blanched
Dressing
- 3 tablespoon 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.
Video
Nutrition
Calories: 482kcalProtein: 31.9gFat: 32.2g