Serves 2

Prep: 5 min
Cook: 10 min

Nutrition per serving:
444 kcal
24g Fats
18g Carbs
25g Protein

Gluten Free

Dairy Free

Nut Free

Sugar Free

Low Carb

High Protein


Thai Chicken Salad


  • 7 oz. (200g) chicken thighs, skinless
  • 1 tbsp. coconut oil
  • 2 limes, juiced
  • 1 tbsp. fish sauce
  • 1 tsp. coconut sugar
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 2 handfuls salad leaves
  • 1 medium cucumber, sliced
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • ¼ cup peanuts, roasted


Season the chicken with salt and pepper. Heat the coconut oil in frying pan over high heat and fry the chicken until brown and cooked through. Remove from the pan and let it rest on a plate.

Meanwhile, make the dressing by mixing the fish sauce, lime juice, sugar, garlic, and olive oil in a small bowl.

Then, mix the salad leaves and sliced vegetables in a large bowl and drizzle with the dressing. 

Divide the salad between plates, cut the chicken into strips, and place it on top of the salad. Garnish with the mint and coriander leaves and sprinkle with roasted peanuts.