Low Carb Coconut Chicken Salad recipe is a complete dish. 20 minutes and this meal is good to go. Great lunch option. Leftovers for the next day.
You can purchase selected LCHF ingredients for this recipe from our Online Pantry when clicking the Buy Now link.
Heat pan on medium and add olive oil.
Add onion and chicken and cook until the chicken is sealed both sides.
Add coconut cream and lemongrass paste, keep gently stirring.
Leave cooking on low until chicken is cooked. Add more coconut cream if the sauce simmers away too much!
Leave to cool for 2-3 minutes before adding to the salad base.
Serve as pictured.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 14g22%
- Net Carbohydrate 5g2%
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat pan on medium and add olive oil.
Add onion and chicken and cook until the chicken is sealed both sides.
Add coconut cream and lemongrass paste, keep gently stirring.
Leave cooking on low until chicken is cooked. Add more coconut cream if the sauce simmers away too much!
Leave to cool for 2-3 minutes before adding to the salad base.
Serve as pictured.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
20 MinutesIngredients
Directions
Heat pan on medium and add olive oil.
Add onion and chicken and cook until the chicken is sealed both sides.
Add coconut cream and lemongrass paste, keep gently stirring.
Leave cooking on low until chicken is cooked. Add more coconut cream if the sauce simmers away too much!
Leave to cool for 2-3 minutes before adding to the salad base.
Serve as pictured.
