- Special Pricing
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 will keep for up to 2 days.
- 1 cup “lite” coconut milk (see Tips for Leftovers)
- 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
Preheat oven to 400 degrees F.
Whisk coconut milk, lime juice, sugar and salt in an 8 x 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.
Tips for Leftovers--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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
186 calories; 3g total fat; 1g total saturated fat; 67mg cholesterol; 191mg sodium; 14g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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