Coconut-Lime Chicken with Slaw
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Water, 1 cupFish Sauce, 3 tbsp Chili Garlic Sauce, 2 tspChicken Breast, no skin, 18 ounces (about 3 boneless, skinless breasts)cream of coconut, 5 TbspLime Juice, 3 lime yields (about 5 Tbsp)Napa Cabbage, 1/2 head, cored, halved, and shreddedMango, pitted, peeled, and sliced thinCashew Nuts, 1/2 C, chopped
Bring water, 1 Tbsp fish sauce, and 1 tsp chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered, over medium-low heat until chicken registers 160 degrees, 10-15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-size pieces.
Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.
In another bowl (smaller), toss chicken with 3 Tbsp dressing. Add cabbage and mango to large bowl with remaining dressing and toss to combine. Plate salads (dividing evenly), and top with chicken and sprinkle with cashews.
Enjoy!
**Recipe from America's Test Kitchen 30-Minute Suppers - August 2, 2010**
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user PLYNSN316.
Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.
In another bowl (smaller), toss chicken with 3 Tbsp dressing. Add cabbage and mango to large bowl with remaining dressing and toss to combine. Plate salads (dividing evenly), and top with chicken and sprinkle with cashews.
Enjoy!
**Recipe from America's Test Kitchen 30-Minute Suppers - August 2, 2010**
Serving Size: Makes 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user PLYNSN316.
Nutritional Info Amount Per Serving
- Calories: 396.3
- Total Fat: 13.1 g
- Cholesterol: 74.0 mg
- Sodium: 1,295.8 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.3 g
- Protein: 34.8 g
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