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Coconut-Lime Chicken & Snow Peas

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings
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.

Make Ahead Tip: The dressing (Step 2) will keep for up to 2 days.
1 cup  “lite” coconut milk (see Tips for Two)
1/4 cup  lime juice
2 tablespoons  brown sugar
1/2 teaspoon  salt
8 ounces  chicken tenders
4 cups  shredded romaine lettuce
1 cup  shredded red cabbage
1 cup  sliced snow peas
3 tablespoons  minced fresh cilantro
2 tablespoons  minced red onion

Tips for Two--Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
Uses: Make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; Pineapple-Coconut Frappe.
Coconut-Lime Chicken & Snow Peas Recipe at
Preheat oven to 400°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.

Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 186
Fat. Total: 3g
Protein: 29g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 67mg
Sodium: 191mg
% Cal. from Fat: 15%
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