Gut - Thai Chicken Salad

(Serves 2-4)

1 pound ground chicken
2 tablespoons coconut oil
1 shallot, minced
3 garlic cloves, minced
3 cups Napa Cabbage, shredded
1⁄2 cup carrots, grated
Juice of 2 limes
2-3 tablespoons of fish sauce (Red Boat brand)
1" 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 green onions, chopped
Small handful of cilantro, chopped
Optional: 1-2 tsp red pepper flakes

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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