Thai Chicken Salad

Lunch, Dinner

Serves: 2

Ingredients:

• 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

• salt and pepper to taste

Instructions:

1. Season the chicken with salt and pepper. Heat the coconut oil in a 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.

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

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

4. 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.