Keto Vietnamese Chicken Salad (Goi Ga)

Ingredients

• 2 cups Cooked Chicken Breast
• 4 cups Shredded Cabbage
• 1 cup Julienned Carrots
• 1/4 cup Fresh Mint Leaves
• 1/4 cup Fresh Cilantro Leaves
• 1/4 cup Red Onion
• 3 tablespoons Fish Sauce (Nuoc Mam)
• 3 tablespoons Lime Juice
• 1 tablespoon Rice Vinegar
• 1 tablespoon Swerve (or other keto sweetener)
• 2 cloves Garlic
• 1/4 teaspoon Red Pepper Flakes
• 1 tablespoon Toasted Sesame Seeds
• 2 tablespoons Crispy Fried Shallots

Instructions

1. 1Place the 2 cups of cooked chicken breast on a clean cutting board and shred or dice it into bite-sized pieces.
2. 2In a large bowl, combine the 4 cups of shredded cabbage, 1 cup of julienned carrots, 1/4 cup of fresh mint leaves, 1/4 cup of fresh cilantro leaves, and 1/4 cup of red onion.
3. 3In a small bowl, whisk together the 3 tablespoons of fish sauce, 3 tablespoons of lime juice, 1 tablespoon of rice vinegar, 1 tablespoon of Swerve (or other keto sweetener), 2 cloves of minced garlic, and 1/4 teaspoon of red pepper flakes until well combined.
4. 4Pour the dressing mixture over the ingredients in the large bowl and toss everything together until the cabbage, carrots, and herbs are evenly coated.
5. 5Add the shredded chicken to the bowl with the salad. Sprinkle the 1 tablespoon of toasted sesame seeds and 2 tablespoons of crispy fried shallots over the top.
6. 6Gently toss the salad one more time to distribute the chicken, sesame seeds, and crispy shallots. Serve immediately.

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