Tangy Thai Chicken Salad (GAPS & Paleo Options)

Ingredients

• 1/4 cup coconut milk (I use Honest To Goodness Organic)
• 2 Tbsp fish sauce (I use Red Boat Fish sauce as this is the only really clean fish sauce I have found on the market)
• 2 Tbsp raw honey or coconut sugar (use honey for GAPS, coconut sugar for Paleo)
• 500 g chicken thighs or breast (leave as full pieces)
• 1 fresh chilli (seeds removed, diced finely (optional))
• 1 Tbsp lime juice
• 4 kefir lime leaves (centre vein removed , finely sliced (optional))
• 200 g mixed salad leaves
• 1 med red onion (diced)
• 2 spring onions (finely sliced on the diagonal)
• 1 tsp ginger or galangal (finely chopped)
• 1/3 cup mint (finely chopped, leave a few for garnish)
• 1/3 cup coriander (finely chopped, leave a few for garnish)
• 50 g roasted nuts (cashews or macadamias are great)