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Keto Crunchy Thai Chicken Salad Bowl

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.
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Servings 2 servings

Ingredients
  

Marinade:

  • 1 clove garlic minced
  • 1 tablespoon grated ginger
  • 1 small red chili finely chopped
  • ½ stalk 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.