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Coconut-Lime Chicken & Snow Peas

Coconut-Lime Chicken & Snow Peas
This Recipe Is:

WebMD Recipe from

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.

Prep: 35 minutes | Total Time: 35 minutes
  • 1 cup
    “lite” coconut milk, (see Tips for Two)
  • 1/4 cup
    lime juice
  • 2 tablespoons
    brown sugar
  • 1/2 teaspoon
  • 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. Preheat oven to 400°F. 
  2. 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.



Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe.

Nutritional Information

Makes: 2 servings
  • Calories183
  • Fat3 g
    • Saturated fat1 g
  • Cholesterol67 mg
  • Carbohydrates13 g
    • Dietary fiber4 g
  • Protein29 g
  • Sodium190 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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