Low-Carb Thai Chicken Salad | Peanut-Free, Dairy-Free, Whole30

Ingredients

• ⅓ cup 80mL canned coconut milk
• 2 garlic cloves (minced)
• 2 tbsp roughly chopped cilantro
• 1 tbsp grated fresh ginger
• 2 tsp 10mL coconut aminos
• 1 ½ tsp ~2.5g finely chopped fresh red chile pepper
• 1 tsp ~2g finely chopped fresh lemongrass
• 1 tsp ground turmeric
• 2 tbsp 30mL olive oil
• 1 lb chicken breasts (about 3-4 medium-sized chicken breasts)
• 15 g lime juice (juice yielding from one good squeeze)
• 1 tsp 5mL coconut aminos
• ½ tsp 2g classic monk fruit sweetener (optional)
• ¼ tsp ~1.5g fish sauce
• ⅛ tsp salt
• ⅛ tsp pepper
• 1 finely chopped green onion (~22g)
• 180 g cucumber
• 100 g arugula
• 1 tbsp finely chopped cilantro
• ½ red chile pepper (sliced (~0.2g))