Asian Twist Chicken Salad (Low Carb)

Low carb and delicious lunch. Great rolled up with cheese in a leaf of romaine.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  tablespoon  peanut oil or 1  tablespoon olive oil
• 1⁄2 tablespoon  vietnamese  chili paste with garlic
• 1  boneless skinless chicken breast
• 2  tablespoons mayonnaise
• 1  tablespoon  teriyaki sauce
• 1⁄2-1  tablespoon lemon juice
• 1⁄4 cup roasted cashews
• 2  stalks celery, finely chopped
• 1⁄2 cup bean sprouts

Directions

1. In a skillet, cook chicken in oil with chili/garlic paste over medium heat until chicken is cooked through (6-7 minutes on each side).
2. In a small bowl, mix mayonnaise, teriyaki sauce, and lemon juice to make the dressing.
3. Drain chicken and cut into bite-sized pieces.
4. Mix chicken, nuts, and vegetables into dressing.