Keto Chicken Salad - Asian Noodle
Our keto chicken salad is a great option for lunch or dinner during summer. Try this recipe if you love Southeast Asian cuisine.
Servings 4
Calories 310kcal
Ingredients
Chicken
- 400 g chicken breast (approx 2 breasts)
- 1 clove garlic, minced
- 1 tbsp tamari or coconut aminos
- ½ tsp ginger, freshly grated
- 1 tsp sesame oil
Dressing
- 4 tbsp smooth peanut butter
- 1 tsp sesame oil
- 100 ml coconut milk
- 1 clove garlic, minced
- ½ tsp ginger, freshly grated
- 1 tsp rice wine vinegar
- zest of 1 lime
- 1 tsp lime juice
- 1 tbsp tamari or coconut aminos
Salad
- 100 g radish, thinly sliced
- 100 g green cabbage, shredded
- 100 g red capsicum, thinly sliced
- 150 g green cucumber, thinly sliced
- 20 g coriander, freshly chopped
- 4 Serves konjac noodles (500g drained)
Garnish options
- coriander leaves
- chilli, freshly sliced
- sesame seeds
- fried shallots
Instructions
Chicken
- Combine garlic, tamari, ginger and sesame oil in a bowl
- Add chicken breasts to the marinate and mix to coat the chicken then marinate in the fridge overnight if possible (Marinate for at least 2 hours)
- Grill chicken breasts on a BBQ or stovetop for 4-5 minutes each side or until cooked through and set aside
Dressing
- Combine all dressing ingredients in a small bowl and stir until smooth. Set aside
Salad
- Thoroughly rinse the noodles and drain really well
- Combine the noodles and the dressing in a large bowl and mix thoroughly. Make sure noodles are well coated by the dressing
- Add the remaining salad ingredients and mix together
- To serve divide the salad between 4 bowls, top with sliced chicken breast and any garnishes you choose
Notes
Prep time does not include marinating time.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. Nutritional Information does not include any garnishes.
Nutrition
Calories: 310kcal | Carbohydrates: 10g | Protein: 27g | Fat: 18g | Fiber: 2g | Sugar: 4g | Net Carbs: 8g