Cambodian Keto Curry Chicken Salad in Lettuce Wraps

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breast 2 tbsp coconut oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 tbsp grated ginger 2 tbsp red curry paste 1 cup coconut milk Salt and pepper, to taste 1 head of lettuce, leaves separated 1 medium carrot, julienned 1 small cucumber, thinly sliced 1/4 cup chopped cilantro

Instructions

1. a. In a large skillet, heat the coconut oil over medium heat. Add onion, garlic, and ginger, cook until softened. b. Stir in curry paste and cook for another 2 minutes. c. Add chicken breast to the skillet and cook through, breaking it up into smaller pieces as it cooks. d. Pour in coconut milk and season with salt and pepper. Simmer until sauce thickens slightly, about 10 minutes. e. Remove from heat and let cool. f. In a large bowl, combine chicken mixture with carrot, cucumber, and cilantro. Mix well. g. To serve, place a generous scoop of the salad onto each lettuce leaf and wrap it up for an easy to eat meal.

Chef’s Insight

Curry paste can vary in spiciness, so taste and adjust as needed.

Notes

Feel free to add more vegetables for added crunch and nutrition.