Keto Vietnamese Chicken Salad with Mint and Lime

Ingredients

• 1.5 lb Chicken breasts
• 3 tbsp Lime juice
• 2 tbsp Fish sauce (Red Boat)
• 1 tbsp Swerve (or other keto-friendly sweetener)
• 0.5 tsp Red chili flakes
• 2 cloves Garlic
• 1 tsp Ginger
• 4 cups Shredded cabbage
• 1 medium Cucumber
• 0.5 cup Mint leaves
• 0.5 cup Cilantro
• 0.25 cup Peanuts (optional)

Instructions

1. 1Place the 1.5 lb chicken breasts in a skillet over medium-high heat. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C), and the juices run clear. Remove the chicken from the skillet and let it rest for 5 minutes before shredding or dicing.
2. 2While the chicken rests, prepare the dressing. In a small bowl, whisk together the 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp Swerve, 0.5 tsp red chili flakes, 2 minced cloves garlic, and 1 tsp grated ginger until well combined.
3. 3In a large bowl, combine the shredded chicken, 4 cups shredded cabbage, the thinly sliced medium cucumber, 0.5 cup chopped mint leaves, and 0.5 cup chopped cilantro.
4. 4Pour the prepared dressing over the chicken and vegetable mixture in the large bowl. Toss everything together gently until all ingredients are evenly coated with the dressing.
5. 5If using, sprinkle the 0.25 cup peanuts over the top of the salad just before serving.

Related Guides