Summer Supper Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup light coconut milk
• 1/3 cup lime juice, fresh
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 8 ounces boneless skinless chicken breasts
• 2 cups green cabbage, shredded
• 1/2 cup scallion, minced
• 1 cup snow peas, sliced
• 2 tablespoons cilantro, fresh
• 1/4 cup radish, sliced
• 1/4 cup coconut, shredded

Recipe

• 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 !