Oriental Chicken, "Rice" and Walnut Salad Wrapped Recipe - Low Carb & Healthy
Low carb recipe for Oriental Chicken, "Rice" and Walnut Salad Wrapped which belongs to the Salads recipe category.
- head cauliflower
- 1 tablespoon (15 g) butter
- 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
- 20 lettuce leaves
First, run your cauliflower through the shredding blade of your food processor.
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.
When the microwave beeps, uncover your cauliflower right away! You don't want white mush.
While that's happening, melt the butter in a medium skillet and add the walnuts.
Stir over medium heat for a few minutes until they're getting crisp.
Stir in 2 teaspoons of the soy sauce and saute for another minute to evaporate the soy sauce a bit.
Remove from heat.
Put the diced chicken, walnuts, and cauli-rice in a big mixing bowl.
In a separate bowl, stir together the rice vinegar, oil, grated ginger, and the remaining 2 teaspoons of soy sauce.
Pour over the chicken and cauliflower and toss well.
Add salt to taste.
Serve the salad mounded on 4 plates with lettuce leaves on the side.
Wrap the salad up in the leaves to eat.
Each with 26 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs.