Coconut-Lime Chicken and Snow Peas

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Double the flavor, halve the work—simply by using the same tangy combination of coconut milk, lime juice, and brown sugar for both poaching the chicken and dressing the salad. Crisp romaine lettuce, cabbage, and snow peas add freshness and an irresistible crunch.

Coconut-Lime Chicken and Snow Peas
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 35 minutes

  • 1 cup “lite” coconut milk

  • 1/4 cup lime juice

  • 2 tablespoons brown sugar

  • 1/2 teaspoon salt

  • 8 ounces chicken tenders

  • 4 cups shredded romaine lettuce

  • 1 cup shredded red cabbage

  • 1 cup sliced snow peas

  • 3 tablespoons minced fresh cilantro

  • 2 tablespoons minced red onion

  1. The dressing (Step 2) will keep for up to 2 days.

  2. Preheat oven to 400°F. Whisk coconut milk, lime juice, sugar, and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.

  3. Meanwhile, add lettuce, cabbage, snow peas, cilantro, and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

  4. Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.

Nutritional Facts

Per serving
13 g
3 g
Saturated Fat
1 g
Monounsaturated Fat
0 g
29 g
67 mg
Dietary Fiber
4 g
429 mg
190 mg
Added Sugars
2 g
2 vegetable
4 very lean meat
Carbohydrate Servings
Vitamin A
140% daily value
Vitamin C
120% daily value
40% daily value
15% daily value

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