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Preparation Time : 35
Cook Time : 35
Total Time : 70
1cup light coconut milk
1⁄4 cup lime juice
2tablespoons brown sugar
1⁄2 teaspoon salt
8ounces lean chicken
4cups romaine lettuce
1cup red cabbage (shredded)
1cup snow peas (sliced)
3tablespoons cilantro (minced)
2tablespoons red onions (minced)
Preheat oven to 400°F.
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.
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