Coconut balsamic ·
Dairy Free ·
Easy and Quick ·
Gluten Free ·
Healthy Options ·
Meat and Poultry ·
Persian Lime olive oil ·
Salads ·
1 comment
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Coconut Lime Chicken with Cabbage Salad
Coconut Lime Chicken with Cabbage Salad
Salads
Ingredients
- 1 cup well-shaken coconut milk, divided
- 4 1/2 tablespoons fresh lime juice, divided
2 tablespoons Fustini’s Coconut balsamic, divided
- Fustini's Persian Lime olive oil
- Kosher salt & freshly ground black pepper
- 2 lb. boneless skinless chicken (breast or thighs)
- 3 tablespoons creamy peanut butter
- 1 1/2 tablespoons Farmstyle Sriracha
- 8 cups shredded green cabbage
- 1 cup matchstick-cut carrots
- 1/2 cup chopped cilantro
- 1/2 cup scallions chopped
- 1 cup coarsely chopped salted peanuts
- 1/2 cup toasted coconut flakes
- lime wedges for serving
Directions
- In a large. bowl, whisk together 1/2 cup coconut milk, 2 tablespoons lime juice, 1 tablespoon balsamic, and salt until combined. Add chicken and coat with the marinade, and allow to sit for 1-5 hours.
- Preheat grill to medium-high. Whisk together peanut butter, sriracha, remaining coconut milk, remaining lime juice and remaining balsamic until smooth.
- Remove the chicken from the marinade, and discard the marinade. Place chicken on well-oiled grill grates (or use a grill pan) cooking for 3-4 minutes on each side until internal temperature reaches 165 degrees F. Remove from heat and allow to rest for 5 minutes. Slice chicken crosswise into slices.
- Add cabbage, carrots, herbs, scallions, peanuts, and toasted coconut to the peanut butter dressing. Toss until well coated. Season with salt and pepper. Transfer cabbage mixture to a large platter top with sliced chicken and serve with lime wedges.
Where in the recipe is the Persian Lime Olive Oil used? It was an expensive ingredient!
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