Keto Thai Chicken Larb Salad

Ingredients

• about 450 g Ground Chicken
• 3 tbsp Lime Juice
• 2 tbsp Coconut Aminos
• 1 tbsp Fish Sauce (optional)
• 1/2 medium Red Onion
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 1/4 tsp Red Pepper Flakes
• 1 head Lettuce Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place about 450 g ground chicken in a 25.4 cm skillet over medium-high heat (190.6°C/190°C). Cook for 8-10 minutes, breaking up the chicken with a spoon, until it is no longer pink and reaches an internal temperature of 74°C.
2. 2Carefully drain any excess fat from the skillet.
3. 3In a small bowl, whisk together the 3 tbsp lime juice, 2 tbsp coconut aminos, and 1 tbsp fish sauce (if using) until combined.
4. 4Add the cooked chicken to a large bowl. Add the thinly sliced 1/2 medium red onion, 1/4 cup mint leaves, 1/4 cup cilantro, and 1/4 tsp red pepper flakes to the bowl with the chicken.
5. 5Pour the dressing from the small bowl over the ingredients in the large bowl. Toss gently with a spoon to combine everything evenly.
6. 6Arrange the 1 head lettuce leaves on a platter. Spoon the chicken mixture into the lettuce leaves to serve.

Related Guides