Spray a nonstick skillet with coconut oil and set on medium heat. Toss in the chicken breasts without seasoning since the flavor will come from the salad and the almond dressing. Once the chicken breasts are completely cooked, set them aside and allow them to cool down a bit.
Combine all the ingredients for the almond sauce together in a bowl and whisk together. Add a few tablespoons of water, if needed in order to make the sauce thinner.
Chop up the chicken breasts, bok chot and mint.
In a large bowl, add the ingredients for the salad plus the (cooled and cooked) chopped chicken breasts. Mix together.
Divide the salad mixture into four equal servings. For each serving add one-fourth of the almond sauce. **TIP: if this is for meal prep or to be eaten later, only add the sauce to the salad when you are going to eat it.**
Garnish with cilantro, shaved almonds and sliced red chile peppers.
Enjoy!