Keto Vietnamese Chicken Salad (Gỏi Gà)

Ingredients

• about 910 g Chicken Breast
• 4 cups Shredded Cabbage
• 2 medium Carrots
• 1/2 cup Mint Leaves
• 1/4 cup Cilantro
• 1/4 cup Red Onion
• 4 tablespoons Lime Juice
• 2 tablespoons Fish Sauce
• 1 tablespoon Swerve Sweetener
• 2 cloves Garlic
• 1/2 teaspoon Red Chili Flakes
• 2 tablespoons Roasted Peanuts (optional)

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

Instructions

1. 1Place the about 910 g Chicken Breast in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the internal temperature reaches 74°C. Remove the chicken from the pot and let it rest for 5 minutes. Once cooled enough to handle, shred or dice the about 910 g Chicken Breast.
2. 2While the chicken is cooking, prepare the vegetables. Shred the 4 cups Shredded Cabbage. Grate or julienne the 2 medium Carrots. Thinly slice the 1/4 cup Red Onion.
3. 3In a large bowl, combine the shredded chicken, 4 cups Shredded Cabbage, 2 medium Carrots, 1/2 cup Mint Leaves, 1/4 cup Cilantro, and 1/4 cup Red Onion.
4. 4In a separate small bowl, whisk together the 4 tablespoons Lime Juice, 2 tablespoons Fish Sauce, 1 tablespoon Swerve Sweetener, 2 cloves minced Garlic, and 1/2 teaspoon Red Chili Flakes until well combined.
5. 5Pour the dressing over the salad ingredients in the large bowl. Toss everything together gently until all ingredients are evenly coated with the dressing.
6. 6If using, sprinkle the 2 tablespoons Roasted Peanuts over the salad as a garnish.
7. 7Serve the Keto Vietnamese Chicken Salad immediately, or cover and chill in the refrigerator for later.

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