Keto Oriental Chicken Rice and Walnut Salad Wrapped in Lettuce Recipe

Keto Oriental Chicken Rice And Walnut Salad Wrapped In Lettuce Recipe

Ingredients

• 1/2 head cauliflower
• 1 tablespoon (15 g) butter
• 1/2 cup (60 g) walnuts, chopped
• 4 teaspoons soy sauce, divided
• 2 cups (220 g) diced cooked chicken
• 2 tablespoons (30 ml) rice vinegar
• 2 tablespoons (30 ml) oil
• 3 teaspoons grated ginger
• salt.
• 20 lettuce leaves

Method

1. First, run your cauliflower through the shredding blade of your food processor
2. Put it in a microwaveable casserole dish with a lid, add a couple of tablespoons of water, cover, and cook it on high for 6 minutes
3. When the microwave beeps, uncover your cauliflower right away! You don’t want white mush
4. While that’s happening, melt the butter in a medium skillet and add the walnuts
5. Stir over medium heat for a few minutes until they’re getting crisp
6. Stir in 2 teaspoons of the soy sauce and saute for another minute to evaporate the soy sauce a bit
7. Remove from heat
8. Put the diced chicken, walnuts, and cauli-rice in a big mixing bowl
9. In a separate bowl, stir together the rice vinegar, oil, grated ginger, and the remaining 2 teaspoons of soy sauce
10. Pour over the chicken and cauliflower and toss well
11. Add salt to taste
12. Serve the salad mounded on 4 plates with lettuce leaves on the side
13. Wrap the salad up in the leaves to eat

Makes 4 servings

1. Each with 26 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs

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