PCOS Vietnamese Keto Recipes: Lunch - Keto Vietnamese Chicken Salad
Nutrition per Serving
350
Calories
30g
Protein
10g
Carbs
20g
Fat
Grocery list: Chicken breasts, cabbage, carrots, cucumber, mint, cilantro, sesame seeds, fish sauce, lime, erythritol, red pepper flakes. This salad has a low GI due to the high fiber content from the vegetables and the use of erythritol as a sweetener.
Ingredients
2 boneless, skinless chicken breasts (200g), 1 cup shredded cabbage (100g), 1/2 cup shredded carrots (50g), 1/2 cup cucumber slices (50g), 2 tablespoons chopped mint (6g), 2 tablespoons chopped cilantro (6g), 1 tablespoon sesame seeds (9g), For the dressing: 2 tablespoons fish sauce (30ml), 1 tablespoon lime juice (15ml), 1 tablespoon erythritol (12g), 1/2 teaspoon crushed red pepper flakes (1g)
Instructions
1. Grill the chicken breasts until fully cooked, then shred them. 2. In a large bowl, combine the shredded chicken, cabbage, carrots, cucumber, mint, cilantro, and sesame seeds. 3. In a small bowl, whisk together the fish sauce, lime juice, erythritol, and red pepper flakes. 4. Pour the dressing over the salad and toss to combine. 5. Serve immediately, or refrigerate for up to 2 hours before serving.
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