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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

Gluten Free, No Pork, No Red Meat, Dinner, Lunch

  1. Into a medium bowl mix together:.
  2. coconut milk, lime juice,salt,.
  3. pepper flakes, sugar & honey.
  4. Reserve 1/3 Celsius for dressing.
  5. Place the chicken in a shallow baking dish
  6. and pour the remaining milk mixture over.
  7. the chicken. Bake at 350 for 20-25 minutes.
  8. Assemble the salad while the chicken bakes:.
  9. 2 green cabbage, scallions, snow peas,.
  10. cilantro & radish.
  11. Pour over the 1/3 Celsius reserved milk mixture and toss well.
  12. Add the coconut & toss. Set aside.
  13. When the chicken is done take the chicken out of the pan
  14. and slice each piece and place on a serving plate.
  15. Place 1/2 the salad next to the chicken.
  16. Boil the remaining milk mixture juices into a sauce pan
  17. reducing the mixture to 1/2 cup. Pour over the chicken. Enjoy.
  18. a meal for two !

What else can I make with these ingredients?

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