Keto Thai Cobb Salad Recipe

Keto Thai Cobb Salad Recipe

Ingredients

• 12 ounces (340 g) boneless, skinless chicken breast
• 2 tablespoons (30 ml) Teriyaki Sauce
• 6 cups (120 g) torn mixed greens (I used romaine, leaf lettuce, and iceberg.)
• 1/2 cup (30 g) chopped cilantro
• 1/2 cup (120 ml) Ginger Salad Dressing
• 1/2 teaspoon red pepper flakes
• 1/2 black avocado
• 40 g shredded carrot
• 1/4 cup (30 g) chopped peanuts
• 4 scallions, sliced, including the crisp part of the green shoot
• 1 cup (100 g) diced cucumber

Method

1. Put the chicken in a resealable plastic bag with the Teriyaki Sauce
2. Seal the bag, pressing out the air as you go, and turn the bag a few times to coat
3. Let the chicken marinate for at least 1/2 hour, and longer would be nice
4. When the time comes to actually make your salad, pull out your marinated chicken and pour off the marinade
5. Heat your electric tabletop grill
6. While the grill is heating, put your greens in a big salad bowl with the cilantro, add the Ginger Salad Dressing and red pepper flakes, and toss well
7. When the grill is hot add the chicken and set a timer for 5 minutes
8. While the chicken is cooking, slice your avocado
9. Pile the dressed greens on two serving plates
10. Arrange the various ingredients in stripes or in spoke fashion, leaving room for the chicken
11. When the timer beeps, pull out the chicken, throw it on your cutting board, and slice or cube it
12. Arrange it on the salads as well and serve

Makes 2 to 3 servings

1. Assuming 2, each will have 50 g protein; 25 g carbohydrate; 12 g dietary fiber; 13 g usable carbs

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