Keto Thai Chicken Salad
⏱ Prep: 20 min🍳 Cook: 10 min✅ Ready: 30 min
283
Calories
4.7g
Net Carbs
25.6g
Protein
17.2g
Fat
⏱ Prep: 20 min🔥 Cook: 10 min⏰ Ready: 30 min
How to Make It
Step 1
Thinly shred the lettuce, dice the red bell pepper, grate the carrots and ginger, and chop the scallions, cilantro, and cashews. In a pan, heat the coconut oil over medium-high heat. Season the chicken with salt, garlic powder, and pepper.
Step 2
Add chicken to the pan and cook until browned and the chicken is fully cooked, about 10 minutes. Allow to cool then shred the chicken.
Step 3
In a large bowl combine lettuce, red pepper, carrots, scallions, cilantro, and chicken. Make the dressing by whisking together lime juice, fish sauce, ginger, red pepper flakes, and golden syrup. Slowly whisk in olive oil until emulsified.
Step 4
Toss with dressing. Top with cashews and serve.
Ingredients
- Coconut oil – 1 tbsp
- Chicken breast – 1 lb
- Salt – 0.75 tsp
- Garlic powder – 0.5 tsp
- Black pepper – 0.25 tsp
- Lime juice, fresh – 4 tbsp
- Fish sauce (nam pla or nuoc mam) – 3 tbsp
- Ginger root, raw (Grated) – 1 tbsp
- Crushed Red Pepper Flakes – 2 tsp
- Keto Golden Syrup – 1 tbsp
- Extra virgin olive oil – 4 tbsp
- Romaine lettuce – 4 cup, shredded
- Red pepper – 1 small
- Carrots – 1 medium – 6″ to 7″ long
- Scallions – 2 medium – 4 1/8″ long
- Cilantro – 0.25 cup, chopped
- Cashews, raw – 0.25 cup, whole pieces