Tangy Thai Chicken Salad (GAPS & Paleo Options)
I promised myself this spring/summer that I would get a little more creative with my salads. So this is a really delicious and fresh salad that my kiddos love. My youngest finally seems to have come through the last remnants of any fussiness towards foods. As a result, this year I have been able to get all three of them to enjoy more spices and chilli than ever before. This has been music to my (and my hubby’s) tastebuds!
  1. In a large saucepan, over a medium heat, stir together coconut milk, honey or coconut sugar until sweetener has dissolved, then bring to the boil. Add chicken, cover and simmer on low heat until cooked through. Remove saucepan for heat and put aside to cool. Once cool remove the chicken and set aside. To the liquid add the chilli, lime juice and keffir leaves. Stir to combine. Shred the chicken using a fork and toss in bowl with the salad leaves, onions, galangal or ginger and herbs. Divide between plates and garnish with nuts and herbs. Drizzle each plate with dressing.
Recipe Notes