Coconut-Lime Chicken Salad |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found this recipe online somewhere and altered it to what i had and thought would taste good. The original recipe calls for snow peas, but i did not have any. After tasting the dressing I thought grapes would complement the flavor nicely and did they ever! This sort of tastes like a pina colada dressing with very tender chicken. Ingredients:
8 ounces chicken tenders |
1 cup coconut milk |
1/4 cup lime juice |
2 tablespoons brown sugar |
1/2 teaspoon salt |
3 tablespoons cilantro (chopped) |
2 tablespoons red onions (minced) |
3 cups lettuce (the org calls for shredded romaine and red cabbage, i used a shredded spring mix) |
20 grapes |
Directions:
1. preheat oven to 400.
2. whisk together milk juice sugar and salt.
3. reserve 1/4 - 1/2 c dressing.
4. add chicken tenders.
5. bake for about 20 min or until cooked through.
6. meanwhile mince onion, shred lettuce and chop cilantro, I used dried.
7. add to dressing in a large bowl and toss.
8. cut grapes in half and add, toss together.
9. divide in half and top with chicken strips when fully cooked.
10. you can drizzle a T of the pan sauce over the completed salad.
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