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.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/keto-crunchy-thai-chicken-salad-bowl/
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
8 ounces (2-pieces) chicken breasts
½ cup shredded red cabbage
½ cup shredded green cabbage
2/3 cup grated carrot
1 tablespoon chopped mint
½ cup chopped cilantro
1 tablespoon chopped chives
¼ cup blanched almonds
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Nutrition Summary: 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.
It is a little bit higher on the carb side than usual, so you’re welcome to use soy sauce instead of coconut aminos and 1/2 the amount of carrot to reduce the net carbs to under 10g per serving.
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