Thai Chicken Salad

Quick and Easy Chicken Salad with a Thai inspired twist
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course, Salad
Cuisine: Asian, Thai
Keyword: Dairy Free, Gluten Free, High Protein, Low Carb, Main Course, Quick, Salad
Servings: 2 Servings
Calories: 444kcal


  • 200 grams 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
  • 32 grams 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.



Calories: 444kcal | Carbohydrates: 18g | Protein: 25g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 797mg | Potassium: 630mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1977IU | Vitamin C: 100mg | Calcium: 71mg | Iron: 2mg