Keto Crunchy Thai Chicken Salad Bowl

Keto Recipes > Keto Lunch Recipes

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.

Thai Chicken Salad Bowl

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.

Yields 2 servings of Keto Crunchy Thai Chicken Salad Bowl

The Preparation

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
  • 2/3 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

Note: This recipe will be enough for 3-4 appetizers or 2 regular meals.

The Execution

1. 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.

Crushing the spices together.
2. 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.

Marinating the chicken.
3. In a bowl mix together both cabbages, carrot, mint, cilantro, and chives.

Chopped vegetables in a bowl.
4. Spread the almonds out across a baking tray then roast for 6-10 minutes. When they’re done set them aside.

Browned almonds spread out on a baking sheet.

5. Grill the chicken using a griddle pan or a BBQ. Cook through then set aside for a few minutes before slicing.

Chopped grilled chicken on a cutting board.
6. 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.

Keto thai chicken salad bowl.

This makes a total of 2 servings of Keto Crunchy Thai Chicken Salad Bowl. Each serving comes out to be 496.05 Calories, 32.9g Fats, 17.9g Net Carbs, and 31.7g Protein.

Keto Crunchy Thai Chicken Salad BowlCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
1 clove garlic4.5010.10.90.2
1 tablespoon grated ginger5.50.11.20.11.10.1
1 small red chilli180.240.73.30.8
½ stalk lemongrass330.28.508.50.6
2 tablespoon fresh lime juice7.702.60.12.50.1
1 teaspoon fish sauce2.100.200.20.3
1 tablespoon coconut aminos1203030
8 ounces (2-pieces) chicken breasts2725.900051
½ cup shredded red cabbage220.15.2251.1
½ cup shredded green cabbage170.14.11.42.70.9
2/3 cup grated carrot300.27.12.150.7
1 tablespoon chopped mint1.600.30.20.10.1
½ cup chopped cilantro1.800.30.20.10.2
1 tablespoon chopped chives0.900.10.100.1
¼ cup blanched almonds206187.23.83.47.2
3 tablespoons extra virgin olive oil358410000
Totals992.165.844.810.835.863.4
Per Serving(/2)496.0532.922.45.417.931.7
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 496.05 Calories, 32.9g Fats, 17.9g Net Carbs, and 31.7g Protein.

The Preparation

    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
  • 2/3 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

The Execution

  1. 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.
  2. 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.
  3. In a bowl mix together both cabbages, carrot, mint, cilantro, and chives.
  4. Spread the almonds out across a baking tray then roast for 6-10 minutes. When they’re done set them aside.
  5. Grill the chicken using a griddle pan or a BBQ. Cook through then set aside for a few minutes before slicing.
  6. 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.
https://www.ruled.me/keto-crunchy-thai-chicken-salad-bowl/

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