Keto Vietnamese Chicken Salad with Mint and Basil

Ingredients

• about 680 g Cooked Chicken Breast
• 1 large Cucumber
• 0.5 medium Red Onion
• 1 medium Bell Pepper (Red or Yellow)
• 0.5 cup Mint Leaves
• 0.25 cup Basil Leaves
• 3 tbsp Lime Juice
• 2 tbsp Fish Sauce
• 1 tsp Swerve Sweetener
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil

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

Instructions

1. 1On a clean cutting board, shred or dice the about 680 g cooked chicken breast into bite-sized pieces. Cut the 1 large cucumber into 1.27 cm cubes. Finely dice the 0.5 medium red onion. Cut the 1 medium bell pepper (red or yellow) into 1.27 cm pieces.
2. 2Transfer the prepared about 680 g chicken breast, the 1 large cucumber cubes, the 0.5 medium red onion, and the 1 medium bell pepper pieces into a large mixing bowl. Add the 0.5 cup mint leaves and the 0.25 cup basil leaves to the bowl.
3. 3In a separate small bowl, whisk together the 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp Swerve Sweetener, 1 tbsp rice vinegar, and 1 tsp sesame oil until the dressing is well combined.
4. 4Pour the prepared dressing over the ingredients in the large mixing bowl. Toss everything gently but thoroughly until the chicken and vegetables are evenly coated with the dressing.
5. 5Serve the Keto Vietnamese Chicken Salad immediately. If you wish to serve it later, cover the large mixing bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

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