Coconut-Lime Chicken & Snow Peas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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From - poach chicken in the coconut milk, lime juice and brown sugar. toss in Romaine lettuce, cabbage and snow peas - use mixture as dressing also. Ingredients:
1 cup light coconut milk |
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 onions |
Directions:
1. 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.
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.
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