Thai Chicken Salad – Easy, Delicious Keto Recipe

Thai Chicken Salad – Easy, Delicious Keto Recipe
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Thai Chicken Salad

An easy 30-minute Thai Chicken Salad, that is low carb, and a perfect keto lunch or dinner.

Shredded chicken breast, tossed in sesame oil with spinach, chopped avocado, tomatoes, red onion, and beansprouts, with a scattering of sliced almonds and sesame seeds.

Keto Salad Recipes:

Chicken Cobb Salad

Broccoli Bacon Salad

VARIATIONS: Thai Chicken Salad

  • Bacon: Top with crumbled bacon or mix some in with the ground beef before baking.
  • Meat: Substitute chicken for turkey, pork, beef, fish, or tofu.
  • Vegetables: Use any vegetables to hand such as cauliflower, broccoli, or green beans.
  • Seeds: Add in some seeds such as Chia Seeds or Flaxseed for extra healthiness.
Chicken Breast

STORAGE: Thai Chicken Salad

FRIDGE: Place in an airtight container and store for up to 2-3 days.

Thai Chicken Salad

Thai Chicken Salad RECIPE

INGREDIENTS 

(2 Servings)
8 oz of Chicken Breast
4 Cups of Spinach
1 Avocado
1 Tomato
1/2 Cup of Red Onion
1/2 Cup of Bean Sprouts
2 Tbsp of Sliced Almonds
2 Tbsp of Sesame Seeds
2 Tbsp of Sesame Oil
1 tsp of Coconut Oil

INSTRUCTIONS 

1. Preheat the oven to 350F/175C, and lightly grease a baking sheet.

2. Lay the chicken breast on the baking sheet and bake for 25-30 minutes until thoroughly cooked and browned.

2. While the chicken is cooking, chop the avocado, tomato, and red onions, place them in a large bowl, and add the spinach and beansprouts.

3. Add the almonds and sesame seeds, then drizzle in the sesame oil and coconut oil, and toss the salad making sure the oils coat everything.

4. Remove the chicken from the oven and allow it to cool slightly, then shred it with a fork, add it to the salad, and toss it again to cover the chicken with the oil.

5. Serve with a wedge of lime, or shredded cheddar cheese.

EQUIPMENT

Large Bowl

Baking Sheet

TIME

PREP TIME: 10 Minutes

COOK TIME: 30 Minutes

Nutrition facts

(per serving)
Fat: 34 g
Carbs: 20 g
Net Carbs: 5 g
Protein: 33 g
Total Calories: 499 Calories

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Thai Chicken Salad

Thai Chicken Salad

Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Salad
Cuisine Thai
Servings 2
Calories 499 kcal

Equipment

  • Large Bowl
  • Baking Sheet

Ingredients
  

  • 8 oz of Chicken Breast
  • 4 Cups of Spinach
  • 1 Avocado
  • 1 Tomato
  • 1/2 Cup of Red Onion
  • 1/2 Cup of Bean Sprouts
  • 2 Tbsp of Sliced Almonds
  • 2 Tbsp of Sesame Seeds
  • 2 Tbsp of Sesame Oil
  • 1 tsp of Coconut Oil

Instructions
 

  • Preheat the oven to 350F/175C, and lightly grease a baking sheet.
  • Lay the chicken breast on the baking sheet and bake for 25-30 minutes until thoroughly cooked and browned.
  • While the chicken is cooking, chop the avocado, tomato, and red onions, place them in a large bowl, and add the spinach and beansprouts.
  • Add the almonds and sesame seeds, then drizzle in the sesame oil and coconut oil, and toss the salad making sure the oils coat everything.
  • Remove the chicken from the oven and allow it to cool slightly, then shred it with a fork, add it to the salad, and toss it again to cover the chicken with the oil.
  • Serve with a wedge of lime, or shredded cheddar cheese.

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