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This delicious Thai Chicken Salad has a spicy and tangy dressing all wrapped up in a crispy cabbage or Swiss chard roll, making it a quick and easy keto meal any night of the week!
EASY CABBAGE ROLLS
Traditional cabbage rolls tend to take a lot of time to make and often use ground meat, rice and spices and usually with a covering of tomato sauce. These cabbage rolls are a little twist and my take on easier cabbage rolls. These cabbage rolls use already cooked shredded chicken and a delicious spicy and tangy dressing you will love!
These Keto Thai Crispy Cabbage rolls make the tastiest dinner or eat only 1 roll for a lunch meal to cut your carbs in half. They can be eaten raw or cooked so the cabbage leaves get a bit crispy and the filling is warm.
The filling is packed with Thai flavors without any preservatives and if you don’t have precooked leftover chicken just roast up some chicken breasts or thighs and use them instead.
CARB COUNT IN SWISS CHARD VERSUS CABBAGE
Just 1 cup (175 grams) of cooked Swiss chard packs (3): Calories: 35. Protein: 3.3 grams. Carbs: 7 grams. Since I chose to use chard for the rolls, instead of cabbage my carb count in the nutrition info below is a bit higher than if you choose to use cabbage leaves for the rolls. I love the crispy chard leaves but cabbage leaves will be just as delicious!
Cooked Cabbage (1 cup) contains 3.6g of carbs, 1.3g of protein, 0.1g of fat, and 23 calories. We use 1 cup for the filling but this is divided by 6 servings for the recipe. Each serving is 2 rolls which is a wonderful amount for a dinner meal.
SAVE TIME WITH COOKED ROTISSERIE CHICKEN
You will save a lot of time if you simply buy an already cooked rotisserie chicken. But if you don’t have precooked chicken, no problem! Simply season chicken breasts with salt and pepper and a drizzle of olive oil and place chicken breasts in the oven at 350 degrees F. Bake for about 30 minutes or until cooked through. Shred the meat between two forks.
CAN I SWAP THE ALMONDS?
Yes, if you have an allergy to tree nuts and want to swap the almond butter in the dressing you certainly can. I’d suggest this sugar free peanut butter as a good swap. If you have a peanut allergy then I would say try sunflower seed butter or even tahini which is sesame butter.
You can also swap the almonds in the salad ingredients for another nut or even sunflower seeds or pumpkin seeds for a little bit of crunch.
HOW TO STORE THAI CHICKEN CABBAGE ROLLS
Best to cook and enjoy fresh when you are ready to eat, but this can be prepared the day before and placed in the oven when ready for your meal. Store left overs in an airtight container in the fridge for up to 2 days.
KETO THAI CHICKEN CABBAGE ROLLS
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Keto Thai Chicken Crispy Cabbage Rolls
These Keto Thai Crispy Cabbage rolls make the tastiest low-carb lunch or dinner. They can be eaten raw or cooked so the cabbage leaves get a bit crispy and the filling is warm.
The filling is packed with Thai flavors without any preservatives and you can use precooked leftover chicken or just roast up some chicken breasts or thighs and use these instead.
Thai Chicken Salad Ingredients
- 2 cups chicken cooked, shredded (or 280g)
- 1 cup white cabbage shredded (or 90g)
- 1 carrot grated (or 60g)
- 1/3 cup cilantro fresh, chopped (or 20g)
- 1/4 cup almonds toasted, chopped (or 36g)
- 1/4 cup green onions chopped (or 25g)
- 1/2 red pepper sliced (or 82g)
- 1/4 tsp sea salt (or to taste)
- 10 ounces chard leaves, stems discarded (or cabbage leaves of choice) (or 280g)
- 1 tbsp olive oil for brushing
Preheat the oven to 350F / 180C / 160 fan.
Place all the dressing ingredients in a mixing bowl and whisk with a hand balloon whisk to combine. Adjust consistency with a touch of water if you like it a bit thinner.
Thai Chicken Salad
Toss the chicken salad ingredients with the dressing (except chard leaves and olive oil).
Place the chard or cabbage leaves in mixing bowl and cover with boiling water. Rest for 45 seconds - 1 minute to soften. Remove and place on a paper towel. Pat dry.
Add approx 1/4 cup of filling to each large leaf. If your leaves are smaller you can put a couple of leaves together. Tuck in the sides around the filling then roll up.
Place the stuffed leaves (folded side on the bottom) on a baking tray lined with greaseproof paper and brush with a little olive oil. Option to enjoy raw or for more of a crispy warm roll, bake in the oven for about 15 minutes until slightly crisp.
If your almonds aren’t roasted simply roast in the oven first for about 5 - 8 minutes. Allow to cool and then chop before adding to the salad filling.
If you don’t have precooked chicken. Simply season chicken breasts with salt and pepper and a drizzle of olive oil and place chicken breasts in the oven. Bake for about 30 minutes or until cooked through. Shred the meat between two forks.
I used chard leaves for this recipe, but feel free to substitute with any cabbage leaf, kale or cavolo nero, if you prefer. Just chop off the stalks as these are harder to roll. Something with a nice big leaf is best.
Tupperware in the fridge for 1 day. Best to cook and enjoy when ready to eat but can be prepared the day before and placed in the oven when ready to eat.
Net Carbs: 5g