This delicious, Thai-inspired chicken larb salad is bursting with zest and flavour. It's perfect as a satiating salad for dinner or lunch or can be paired with a side of cauliflower rice, regular rice, rice noodles or quinoa. This recipe is paleo, gluten-free, and keto and Whole30-friendly (omit the sweetener).
Prepare the ingredients for the chicken. Then, heat 1 tablespoon of coconut oil in a large frying pan or a wok over high heat. Throw in lemongrass, chilli, garlic, ginger and coriander stems and stir fry for about a minute until fragrant.
Add the chicken mince and lime zest. Stir and break apart the mince with a wooden mixing spoon until separated into small chunks (this might take a while as chicken mince is quite sticky). The meat will now be changing to white colour. Add the fish sauce, coconut aminos, tamari and lime juice. Stir through and cook for a further few minutes. Total cooking time for the chicken should be about 10 minutes.
Prepare the salad base by mixing the red cabbage, onion, grated carrot, and fresh herbs.
Whisk together the dressing ingredients and toss through the salad.
Serve the cooked chicken mince on top of the dressed salad and topped with roasted cashews, dried shallots, coconut flakes and extra fresh herbs. I often just mix everything :)
Calories: 492kcal | Carbohydrates: 26g | Protein: 29g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1937mg | Potassium: 1297mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3996IU | Vitamin C: 76mg | Calcium: 88mg | Iron: 4mg
Keywords: High-Protein, Chicken salad, Thai Dressing, Red Cabbage