Summer Supper Salad

Submitted by Chef #782749 Photogardener

"A really refreshing dinner I prepare when there are only two for dinner. there ar never any leftovers. You could substitute the vegetables with ones you like if desired."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 2

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

directions

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 !