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Coconut-Lime Chicken & Snow Peas

From: EatingWell

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.

Servings: 2 servings
Prep: 35 mins
Total: 35 mins
Rated : 
 by 1 person
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
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 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 Facts
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

Comments (1)
amandacore55 wrote:

Delicious and vey easy to make! Great for a light dinner and my husband was impressed!

8/1/2012 09:25:20 AM Report Abuse

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