This is officially Tristan's new favorite meal, so definitely a must-share. Asian foods are some of the hardest to do on this diet and what Tristan had been missing most, so I was determined to come up with something. This salad really hits the spot.
Ingredients:
35 g spinach
15 g mung bean sprouts
5 g green onion
20 g salted roasted macadamia nuts
5 g fresh basil
75 g chicken thigh (cooked weight)
stir fry oil for cooking
Dressing:
4 g soy sauce
4 g lime juice
5 g toasted sesame oil
10 g stir fry oil
25 g olive oil
1 g truvia
Arrange spinach, bean sprouts, and chopped green onion on your plate.
Chop the macadamia nuts to desired fineness and sprinkle over your salad.
Cut fresh basil leaves in strips and scatter over salad.
Cut raw chicken thighs into 1 inch strips and fry in stir fry oil until fully cooked with crispy bits. Stir fry oil is a combination of usually soybean oil, ginger oil, garlic oil, and sesame oil. This is essentially to give the salad ginger and garlic flavors without adding the extra carbs.
For the dressing, just combine all ingredients and pour over salad.
fat: 62.9 g, protein: 24.2 g, carb: 3 g
ratio: 2.3:1
We ate this salad warm, but Tristan suspects it would be equally, if not more, yummy served chilled, so make a double batch and try it both ways!
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