If you like Thai food, you’ll love this salad. It’s got all that spicy, zesty, nutty Thai flavor without all the carbs that go along with many Thai dishes. Plus, the protein from the chicken and the healthy fat from the coconut and almonds will keep you satisfied for hours.

Serves: 2

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.


  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon sea salt
  • 3 tablespoons chopped almonds
  • 2 cloves garlic, minced
  • 2 tablespoons coconut oil
  • 1 jalapeno, seeded and chopped
  • 2 tablespoons lime juice
  • 2 cups shredded cabbage
  • 3/4 lb. chicken thighs


1) Preheat oven to 400° F. Place the chicken on a tray and bake 40 to 45 minutes until the chicken is cooked through to the bone and no longer pink. Set aside to cool slightly while you assemble the salad.

2) Warm the coconut and the almonds in a small skillet over low heat, 2 to 3 minutes until the coconut browns. Turn the heat off and set it aside.

3) Place the cabbage in a large bowl with coconut oil, lime juice, jalapeño, garlic, and salt. Toss well and divide between plates. Sprinkle each portion with the coconut almond mixture and top with the chicken. Serve immediately.

1) If you’re not a fan of spicy, replace the jalapeño with a tablespoon of minced red or green bell pepper.