Low-Carb Thai Chicken Salad Bowl

by KetoDietApp.com

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted). Prepare the marinade by putting all the ingredients in a pestle and mortar and combine until the flavours infuse together.

Step 2Place the chicken breasts between 2 sheets of cling film and bash with a rolling pin to flatten until even (1/2 inch/ 1 cm thick).

Step 3Place the chicken breasts in a bowl and coat with half of the marinade. Ideally leave to marinade for 2 hours or overnight in the fridge (or skip if you are short on time). If you’re in a rush you can of course just use straight away but marinating allows the flavours to infuse.

Step 4Finely slice or grate the cabbages and carrot and combine in a bowl along with the chopped herbs.

Step 5Place the almonds on a baking tray and toast in the oven for 6 - 8 minutes until golden. Remove from the oven and allow to cool.

Step 6Meanwhile, heat a griddle pan greased with a little olive oil to prevent sticking. Fry the chicken breasts for about 4 minutes per side until cooked through. Remove from the pan, allow to stand for one minute and slice. Best served fresh but can be stored in the fridge for up to 1 day.

Step 7Mix the remaining marinade with the olive oil, salt and pepper... ... and toss through the salad along with the almonds and top with chicken. Best served fresh but can be stored in the fridge for up to 1 day.