Thai-Style Coconut Chicken
Thai-Style Coconut Chicken
Thai-Style Coconut Chicken
Thai-Style Coconut Chicken
Thai-Style Coconut Chicken

Thai Coconut Chicken Sandwich

Creamy, crunchy, and tangy, this chicken salad has all your favorite flavors. The creamy Thai Coconut sauce pairs perfectly with crunchy purple cabbage, carrots, green onions, and peanuts, all topped with a zesty squeeze of lime. Serve it on paleo bread or a wrap, or scoop on top of a bed of greens for a hearty salad.

  • 10 Minute Prep Time
  • 10 Minute Cook Time
  • 3 Servings

What You'll Need

  • Kevin's Thai Coconut Chicken

  • Bread of choice (I used Base Culture Original Keto Bread)

  • 1/4 red bell pepper, finely chopped

  • 1/2 C shredded purple cabbage

  • 1/4 C shredded carrot (about 1/2 large carrot)

  • 1 green onion, finely sliced

  • 1 tbsp cilantro, chopped

  • 1 tbsp peanuts, chopped

  • Juice of 1/2 lime

Cook It Up!

  • 1

    Cook chicken according to package directions

    (During step 2, use tongs or a spoon to break the chicken apart into small pieces)

  • 2

    Let cool for 5 min while you prepare the other ingredients

  • 3

    Add chicken to a bowl with red pepper, cabbage, carrot, green onion, cilantro, peanuts, and lime juice

  • 4

    Eat as a sandwich, on a wrap, on top of a salad or on it's own