Thai Chicken Salad

Yield: 4 servings
Calories: 255
Theme: Lunch
Rating:  This recipe has not been rated
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Serves 2 to 4

Ingredients

  • 1 lb ground chicken
  • 2 tbsp coconut oil
  • 1 shallot or 1/2 of a small yellow onion, minced
  • 3 garlic cloves, minced
  • 3 cups red or green cabbage, shredded
  • 1/2 cup carrots, grated
  • Juice of 2 limes
  • 1/2 tsp red pepper flakes, optional
  • 2 to 3 tbsp of fish sauce
  • 1-inch ginger piece, peeled and grated
  • Stevia to taste
  • Handful of basil, julienned
  • 12 mint leaves, minced
  • 1/2 cucumber, seeded and sliced into 1/2 moons
  • 2 scallions, chopped
  • Small handful of cilantro, chopped

Directions

In a medium skillet add coconut oil over medium-high heat.

Add shallot and garlic. Saute until they are starting to caramelize - about 5 minutes. Add chicken and saute until brown. Set aside.

Whisk limes, red pepper flakes, fish sauce, ginger and stevia.

Toss chicken, veggies and herbs.

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