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Crunchy Keto Thai Chicken Salad Bowl

Crunchy Keto Thai Chicken Salad Bowl

There's somebody who might be listening eating plain plate of mixed greens, with the universes saddest most exhausting dressing, and I am here to make all the difference! Who thinks often about lettuce, I need the most extreme number of flavor and fixings and I need everything without busting my full scale's for the afternoon. This crunchy Thai style chicken plate of mixed greens bowl is the appropriate response. 

We set aside the effort to marinate the chicken in garlic, ginger, stew, lemongrass, lime squeeze, and fish sauce. Then, at that point, we settle it on top of a cabbage weighty plate of mixed greens with mint and cilantro. Remember to save half of the marinade, since we use it as the base for salad dressing – dispatching this wonderful lunch into the stratosphere of scrumptiousness. 



  • 1 clove garlic, minced 
  • 1 tablespoon ground ginger 
  • 1 little red stew, finely hacked 
  • ½ tail lemongrass, finely cleaved 
  • 2 tablespoon new lime juice 
  • 1 teaspoon fish sauce 
  • 1 tablespoon coconut aminos 


  • 8 ounces (2-pieces) chicken bosoms 
  • ½ cup destroyed red cabbage 
  • ½ cup destroyed green cabbage 
  • 2/3 cup ground carrot 
  • 1 tablespoon hacked mint 
  • ½ cup hacked cilantro 
  • 1 tablespoon hacked chives 
  • ¼ cup whitened almonds 


  • 3 tablespoons additional virgin olive oil 
  • Salt and pepper, to taste 

Nourishment Summary: This makes a sum of 2 servings of Keto Crunchy Thai Chicken Salad Bowl. Each serving comes out to be 481 Calories, 32.9g Fats, 12.9g Net Carbs, and 31.5g Protein. 

It is somewhat higher on the carb side than expected, so you're free to utilize soy sauce rather than coconut aminos and 1/2 the measure of carrot to decrease the net carbs to under 10g per serving.

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