THAI CHICKEN SALAD WRAPS

LOW CARB CHICKEN SALAD WRAPS

Chicken salad is a summer staple and if you are like Olivia and I you may be looking for a slightly different twist on your usual recipe.  Olivia discovered this  recipe at www.lowcarbyum.com and it  is loaded with not only the bright flavor of ginger but with the crunchy texture of the broccoli slaw.  Wrapping all of this deliciousness up in a crisp piece of your favorite lettuce or putting it on your favorite bread or even eating it alone or stuffed in a tomato can be a great hot summer day meal.  

Make the break from your usual chicken salad and give this flavor filled recipe a try.  You'll find yourself going back to it again and again.
-Nanette

Ingredients

Salad:

10 ounces chicken cooked, I used two 5 ounce cans

16 ounces coleslaw mix or broccoli slaw

1 large green onion

Dressing:

• 
  

6 tablespoons coconut aminos or tamari or soy sauce

4 tablespoons peanut butter or other nut/seed butter

2 tablespoons apple cider vinegar

2 tablespoons avocado oil

15 drops stevia liquid or 1 tablespoon bulk low carb sweetener

1/2 teaspoon fresh ginger minced

Instructions

• Mix salad ingredients in large bowl. Set aside.
• Blend together dressing ingredients. Pour over salad. Toss to ensure salad is evenly coated with dressing. Garnish with sliced green onion.