Goi Ga Salad
A source of protein and fiber, this salad supports heart health and improves digestion. The bright flavors of lime and mint make it refreshing, while peanuts add a crunchy texture and healthy fats.
Roman Klymenko
15 years on low-carb nutrition
Season the chicken fillet (200 g) with salt and pepper and let it sit at room temperature for 30 minutes.
Brush the chicken fillet with olive oil (5 g) and cook in a skillet until done, about 8-10 minutes, flipping occasionally. You can also bake the fillet in an air fryer at 200 °C for about 20 minutes. Once cooked, let the fillet cool, then cut it into thin strips or shred it by hand into long fibers.
Slice the red onion (70 g) into thin strips. Grate the carrot (80 g) for Korean-style carrots or first slice it thinly, then cut it into very thin strips. Finely chop the napa cabbage (300 g) and mint leaves (10 g) as well.
For the dressing, combine lime juice (30 g), allulose (15 g), and fish sauce (30 g). Mix until the allulose dissolves. Taste: it should be sour-salty with a hint of sweetness.
Combine the chicken fillet, napa cabbage, carrot, red onion, and mint. Dress the salad and gently mix.
Before serving, sprinkle the salad with crushed roasted peanuts (30 g).
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