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Ingredients
| unsweetened coconut milk: 1 cup |
| lime juice: 1/3 cup (fresh) |
| light brown sugar (packed): 1 Tbl |
| honey: 1 Tbl |
| salt: 1/2 tsp |
| red pepper flakes: 1/4 tsp |
| chicken breasts: 8 oz |
| green cabbage (shredded): 2 cups (shredded) |
| green onions - spring or scallion (chopped): 1/2 cup (minced) |
| snow peas: 1 cup (sliced) |
| fresh cilantro (coriander): 2 Tbl (fresh) |
| radishes (sliced): 1/4 cup |
| coconuts (shredded): 1/4 cup (shredded) |
Summer Supper Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- Into a medium bowl mix together:.
- coconut milk, lime juice,salt,.
- pepper flakes, sugar & honey.
- Reserve 1/3 Celsius for dressing.
- Place the chicken in a shallow baking dish
- and pour the remaining milk mixture over.
- the chicken. Bake at 350 for 20-25 minutes.
- Assemble the salad while the chicken bakes:.
- 2 green cabbage, scallions, snow peas,.
- cilantro & radish.
- Pour over the 1/3 Celsius reserved milk mixture and toss well.
- Add the coconut & toss. Set aside.
- When the chicken is done take the chicken out of the pan
- and slice each piece and place on a serving plate.
- Place 1/2 the salad next to the chicken.
- Boil the remaining milk mixture juices into a sauce pan
- reducing the mixture to 1/2 cup. Pour over the chicken. Enjoy.
- a meal for two !