Coconut Lime Chicken with Cabbage Salad

Directions

1. 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.
2. Preheat grill to medium-high. Whisk together peanut butter, sriracha, remaining coconut milk, remaining lime juice and remaining balsamic until smooth.
3. 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.
4. 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.