Coconut balsamic ·
Dairy Free ·
Easy and Quick ·
Gluten Free ·
Healthy Options ·
Meat and Poultry ·
Persian Lime olive oil ·
Salads ·
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Coconut Lime Chicken with Cabbage Salad
Coconut Lime Chicken with Cabbage Salad
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Category
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.
Recipe Note
If the dressing is still too thick, add more Coconut balsamic or even some Persian Lime olive oil. Adapted from foodandwine.com
Where in the recipe is the Persian Lime Olive Oil used? It was an expensive ingredient!
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