Crunchy Keto Thai Chicken Salad Bowl

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option while maintaining crunch.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: coconut aminos

Coconut aminos is a lower sodium alternative for flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based alternative that is budget-friendly.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens