Coconut-Lime Chicken & Snow Peas
Double the flavor, halve the work--simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both poaching the chicken and dressing the salad. Crisp romaine lettuce, cabbage and snow peas add freshness and an irresistible crunch.
Ingredients
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1 cup "lite" coconut milk , (see Tips for Two)
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1/4 cup lime juice
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2 tablespoons brown sugar
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1/2 teaspoon salt
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8 ounces chicken tenders
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4 cups shredded romaine lettuce
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1 cup shredded red cabbage
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1 cup sliced snow peas
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3 tablespoons minced fresh cilantro
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2 tablespoons minced red onion
Directions
1.
Preheat oven to 400 degrees F . 2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.
2.
Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
3.
Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.
Tips:
Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.
MAKE AHEAD TIP: The dressing (Step 2) will keep for up to 2 days.
Nutrition information
Calories 186, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 67 mg, Sodium 191 mg, Carbohydrate 14 g, Fiber 4 g, Protein 29 g, Potassium 473 mg. Daily Values: Vitamin A 140%, Vitamin C 120%, Iron 15%. Exchanges: Vegetable 2,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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