Vietnamese Chicken Salad

Is anyone else sweating to death in this weather? It is pretty unbearable where I live, and there’s no way that I want to turn on the stove, oven, or stand over a BBQ outdoors. No thank you. This recipe is incredibly simple. I cheat a bit with the chicken and use the rotisserie chicken from Costco. It tastes so damned good. As for the sweetener, it is optional, but it does round out the flavors nicely should you decide to use it. The cabbage lends 22 net carbs to this dish total, so just divide that by the number of servings to decide whether or not you find it to impact your daily goals. The single carrot in the whole recipe definitely won’t blow me over the edge either.

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I was really looking for something clean and fresh after my huge splurge party weekend.  This totally hit the spot.  It’s amazing!

Ingredients:

  • 2 cups shredded chicken
  • 1/2 head cabbage
  • 1/2 head purple cabbage
  • 1-2 shredded carrots
  • 3 Tbsp chopped mint
  • 3 Tbsp chopped basil
  • 3 Tbsp chopped cilantro
  • 5 green onions, chopped

Dressing:

  • 2 Tbsp red boat fish sauce (paleo friendly)
  • 1-2 limes, juiced
  • 1/4 cup water
  • 1.5 Tbsp 1 Tbsp avocado oil, macadamia nut oil, or light olive oil
  • 1/2 tsp apple cider vinegar
  • 1-2 servings low carb sweetener of your choice (I prefer pure stevia, but use whatever works for you).

Combine all of the salad ingredients in a very large bowl. Put all of the dressing ingredients into a separate bowl and whisk.  Toss everything together in the very large bowl and serve.

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Easy Ham and Cheese Crisps

This one pan, two ingredient meal was fast, easy, and filling! I would also recommend trying with mozzarella, a bit of marinara, and pepperoni.

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Ingredients:

  • Cheese of choice (depending on how large of a skillet or serving you’d like)
  • Thinly sliced protein of choice (ham, turkey, chicken, pepperoni..)

In a NONSTICK skillet, sprinkle a layer of shredded cheese. Use a spatula to push stray sprinkles into the rest of the cheese. Add a layer of meat, and then sprinkle cheese over the top of the meat. The key here is to really let the cheese get crispy so that when you jiggle the pan, it all moves like a giant, slippery pancake. Once it all moves as a solid piece, flip and repeat until all of the cheese on the bottom is crispy and moves as one large entity.

Remove to paper towels. After a couple of minutes, use a pizza cutter to cut into slices. You can dip into ranch, BBQ sauce, marinara, or just eat them plain. Easy and good!