Keto Thai Chicken Salad

Step 1

Place garlic, ginger, chilli and herbs into the mixer, chop 3 seconds / speed 9 / mc on

Step 2

Scrape down, add remaining dressing in, stir 1 minute / speed 3 / mc on

Step 3

Remove dressing from the mixer and set aside

Step 4

Without washing the mixer, cut the chicken breasts in half and place into the mixer

Step 5

Add salt and oil, cook 20 minutes / varoma temp / reverse / speed soft (slowest speed) / mc on

Step 6

Check the chicken is cooked, then shred 5 seconds / reverse / speed 4 / mc on

Step 7

Set aside to cool

Step 8

Shred the cabbage and carrot using a knife, mandolin, grater or julienne vegetable peeler

Step 9

Finely slice the red onion, capsicum and spring onions

Step 10

Chop or tear the herbs into smaller pieces

Step 11

Combine all salad ingredients, including bean shoots and nuts/seeds

Step 12

Once chicken is cool, mix through the salad

Step 13

Add dressing only when just about to serve, if saving half the salad, set aside half the dressing and half the salad un dressed so you can dress it when required