Keto Larb Gai (Thai Minced Chicken Salad)

Ingredients

• 1 lb Ground Chicken
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 1/4 cup Red Onion
• 1/4 cup Mint
• 1/4 cup Cilantro
• 1/2 tsp Red Pepper Flakes
• 1 head Lettuce Leaves

Instructions

1. 1Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 lb ground chicken to the hot skillet. Cook, breaking up the chicken with a spoon, for 8 to 10 minutes, or until the chicken is no longer pink and reaches an internal temperature of 165°F (74°C).
2. 2Carefully tilt the skillet and drain any excess fat from the cooked ground chicken. Set the skillet aside.
3. 3In a medium bowl, combine the 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp coconut aminos, 1/4 cup thinly sliced red onion, 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 1/2 tsp red pepper flakes.
4. 4Add the cooked ground chicken to the bowl with the dressing ingredients. Toss everything together gently until the chicken is evenly coated.
5. 5Arrange the 1 head of lettuce leaves on a serving platter or individual plates. Spoon the chicken mixture into the lettuce leaves to create wraps.

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