Low Carb Thai Chicken Chopped Salad
Low Carb Thai Chicken Chopped Salad
This Thai inspired chicken salad is packed with flavour from aromatic herbs and spices and an earthy tahini dressing. This is a great salad for lunchtime meal prepping as the chicken and salad can be prepared and portioned in advance. This will keep well in an airtight container for up to four days in the fridge.
Ingredients
For the chicken
- 800 g chicken breast cut into strips
- 3 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tsp chilli flakes
- 2.50 cm fresh ginger finely grated
- ½ lime zest
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
For the salad
- 8 medium spring onions (green onions) sliced into long thin strips
- ¼ small red cabbage shredded
- ½ romaine lettuce shredded
- 2 small cucumber finely sliced into thin strips
- 2 tbsp sesame seeds
- 40 g fresh coriander (cilantro)
For the dressing
- 60 ml water
- 3 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 clove garlic minced
- ½ lime juiced
- ¼ tsp sea salt
Instructions
- Heat the olive oil in a large pan over a medium/high heat and add the chicken pieces, chilli flakes, grated ginger, minced garlic, lime zest, salt and pepper.
- Fry the chicken pieces until browned all over and completely cooked through (you may need to do this in batches).
- Whilst the chicken is cooking you can prepare the salad dressing. Add all ingredients to a small mixing bowl and whisk together until smooth.
- To prepare the salad, combine the shredded cabbage, spring onions, cucumber and chopped lettuce in a large mixing bowl, and toss to combine.
- Divide the salad between 8 individual serving bowls or lunch boxes and top with the chicken pieces. To serve, drizzle over the tahini dressing and scatter with chopped coriander and sesame seeds.
Nutrition
Calories: 302kcalCarbohydrates: 5gProtein: 33gFat: 13gFiber: 3g
Tried this recipe?Let us know how it was!
Quick & easy and tasty! Although I didn’t have tahini, we had the plain dressing. It was still lovely.