Thai chicken salad

Name: Keto Thai Chicken Salad
Prep time: 30 min
Cook time: 5 min
Ingredients: 10 g garlic; 15 g ginger; 35 g erythritol/xylitol or sweetener of choice; 40 g lime juice; 1 large red chilli ((seeds removed, flesh approx 25g)); 50 g extra virgin olive oil; 30 g fish sauce ((or sub for 1/4 tsp salt)); 10 g mint leaves; 10 g coriander leaves ((can swap for basil or extra mint)); 800 g chicken breast, thigh or tenderloin meat; ¼ tsp salt; 2 tsp olive oil; 165 g cabbage; 90 g carrot ((omit to reduce 4.5g carbs or 1.1g per serve)); 50 g red onion; 165 g red capsicum ((or green or yellow)); 100 g spring onions ((whites and greens)); 20 g mint leaves; 20 g coriander or basil leaves; 20 g sesame seeds ((or macadamias or almonds)); 250 g bean shoots

SERVES

Prep Time

Cook Time

Ingredients

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Prep Time: 30

Cook Time: 5

Servings: people

Calories: 525kcal

Ingredients

Dressing (adapted from Tenina.com)

10 g garlic
15 g ginger
35 g erythritol/xylitol or sweetener of choice
40 g lime juice
1 large red chilli (seeds removed, flesh approx 25g)
50 g extra virgin olive oil
30 g fish sauce (or sub for 1/4 tsp salt)
10 g mint leaves
10 g coriander leaves (can swap for basil or extra mint)

Chicken

800 g chicken breast, thigh or tenderloin meat
¼ tsp salt
2 tsp olive oil

Salad

165 g cabbage
90 g carrot (omit to reduce 4.5g carbs or 1.1g per serve)
50 g red onion
165 g red capsicum (or green or yellow)
100 g spring onions (whites and greens)
20 g mint leaves
20 g coriander or basil leaves
20 g sesame seeds (or macadamias or almonds)
250 g bean shoots

Instructions

Dressing

Place garlic, ginger, chilli and herbs into the mixer, chop 3 seconds / speed 9 / mc on
Scrape down, add remaining dressing in, stir 1 minute / speed 3 / mc on
Remove dressing from the mixer and set aside

Chicken

Without washing the mixer, cut the chicken breasts in half and place into the mixer
Add salt and oil, cook 20 minutes / varoma temp / reverse / speed soft (slowest speed) / mc on
Check the chicken is cooked, then shred 5 seconds / reverse / speed 4 / mc on
Set aside to cool

Salad

Shred the cabbage and carrot using a knife, mandolin, grater or julienne vegetable peeler
Finely slice the red onion, capsicum and spring onions
Chop or tear the herbs into smaller pieces
Combine all salad ingredients, including bean shoots and nuts/seeds
Once chicken is cool, mix through the salad
Add dressing only when just about to serve, if saving half the salad, set aside half the dressing and half the salad un dressed so you can dress it when required