Keto Thai Chicken Salad
A vibrant and flavorful low-carb salad featuring savory ground chicken mixed with fresh herbs, perfect for a quick meal or gathering.
Ingredients
Main Ingredients
- 1 lb Ground Chicken Thigh
- 2 tbsp Sesame Oil
- 2 tbsp Fish Sauce
- 1 tbsp Water
- 1 tbsp Lemongrass (ground into a paste)
- 2 cloves Garlic (crushed)
- 1 medium Shallot (thinly sliced)
- 1 tsp Ground Galangal
- 1 medium Lime (juiced)
- 2 tbsp Sesame Seeds Toasted
- 2 medium Scallions (thinly sliced)
- ½ cup Mint Leaves
- ½ cup Cilantro Leaves
- 12 pieces Lettuce Leaves (Baby Romaine or Butter)
- to taste Fresh Chili to serve
Instructions
Preparation
- Place a wok or large saucepan over medium heat and add the sesame seeds. Toast them until they are evenly browned.
- Transfer the toasted sesame seeds to a mortar and pestle or spice grinder and crush them into a fine breadcrumb-like texture. Set this aside.
Cooking
- In the same wok, increase the heat to high and add the fish sauce, water, and ground chicken. Break up the chicken and sauté until it is fully cooked but not browned.
- Add in the sesame oil, lemongrass, and garlic, mixing thoroughly. Cook for another minute before removing from heat.
- Stir in the shallot, galangal, and lime juice. Let the mixture cool for about five minutes.
Assembly
- Fold in the scallions, mint, cilantro, and ground sesame seeds, mixing well.
- Spoon the mixture evenly into the lettuce leaves and garnish with fresh chili, if desired.
Notes
For the best results, always toast your sesame seeds for that nutty flavor. If you want a spicier kick, consider mixing in diced jalapeños or a splash more fish sauce. Additionally, experimenting with fresh herbs can enhance the aromatic qualities of the dish.