Asian Twist Chicken Salad (Low Carb) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Low carb and delicious lunch. Great rolled up with cheese in a leaf of romaine. Ingredients:
1 tablespoon peanut oil or 1 tablespoon olive oil |
1/2 tablespoon vietnamese chili paste with garlic |
1 boneless skinless chicken breast |
2 tablespoons mayonnaise |
1 tablespoon teriyaki sauce |
1/2-1 tablespoon lemon juice |
1/4 cup roasted cashews |
2 stalks celery, finely chopped |
1/2 cup bean sprouts |
Directions:
1. In a skillet, cook chicken in oil with chili/garlic paste over medium heat until chicken is cooked through (6-7 minutes on each side).
2. In a small bowl, mix mayonnaise, teriyaki sauce, and lemon juice to make the dressing.
3. Drain chicken and cut into bite-sized pieces.
4. Mix chicken, nuts, and vegetables into dressing.
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