Coconut-Lime Chicken & Snow Peas

Rating: 3.73 stars
11 Ratings
  • 5 star values: 0
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary

total:
35 mins
Servings:
2
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Gluten-Free
Low Sodium
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • 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.

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

  • 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

Make Ahead Tip: The dressing (Step 2) will keep for up to 2 days.

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.

Nutrition Facts

Per Serving:
185 calories; protein 29.8g 60% DV; carbohydrates 12.7g 4% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 6.6g; fat 3.1g 5% DV; saturated fat 1.3g 6% DV; cholesterol 55.6mg 19% DV; vitamin a iu 8724.2IU 175% DV; vitamin c 42.1mg 70% DV; folate 148.3mcg 37% DV; calcium 64mg 6% DV; iron 2.7mg 15% DV; magnesium 27.9mg 10% DV; potassium 407.2mg 11% DV; sodium 208.4mg 8% DV; thiamin 0.1mg 14% DV; added sugar 2g.
Exchanges:

2 vegetable, 4 lean meat

Reviews (11)

Read More Reviews
11 Ratings
  • 5 star values: 0
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
10/30/2011
I made this for my husband to take to work and he absolutely loved it! He said it had a lot of flavor and was nice and lite on a hot day. I will definately be making this again but next time will cook the chicken on the grill wraped in foil rather than in the oven. Laura Jonesville Mi Read More
EatingWell User
Rating: 4 stars
10/30/2011
I made this salad for my husband and I and we both hated it. The chicken came out really dry and I had to add salt and pepper to it just to choke it down. I won't be keeping this recipe. Read More
Mitchell Hellman
Rating: 4 stars
10/30/2011
Good but not great. The various flavors didn't seem to meld. One bite tasted of cilantro another tasted of coconut another of cabbage etc. I normally avoid adding salt to my food but this time I felt it was necessary to do so. Read More
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EatingWell User
Rating: 3 stars
09/19/2013
Good but too much work for the result If made differently this could have been a really flavorful and quick meal. It's essentially poached chicken with a salad and vinaigrette-style dressing. It needs a LOT more salt than the recipe calls for though to be fair I didn't officially measure the salt. Adding salt later was easy enough so you don't lose anything by following the recipe amount. I will make it again but I'm going to make the sauce a day ahead. I used full-on coconut milk which has a decent amount of coconut oil in it that doesn't mix well at room temperature. I will be heating it up blending it then chilling it. I'll buy a salad mix and grill the chicken. This could easily be done in half the time Pros: Tangy limey and coconuty Cons: Long road to a small house Read More
EatingWell User
Rating: 4 stars
11/12/2011
Quick and Easy - something different from the everyday I added 1 Tbsp of toasted sesame oil 1/2 tsp Cayenne powder 1/2 tsp of fish sauce handful of bean spouts and about 2 tsp powered ginger to the sauce (no red onion on hand). I let the chicken marinade first for about 1 hour in the glass dish. Cooked about 40 min at 400. Slice thin - easy and different dish from the everyday. Pros: Easy - Cons: The recipe needs a few more spices listed below otherwise can be bland Read More
Delanie
Rating: 2 stars
02/26/2013
Seriously meh. I made this for my husband and I for dinner; we are always looking for quick healthy meals with different flavors. When I mixed up the sauce it tasted very bland; deciding maybe I just hadn't given it a proper chance. So on a second attempt I reviewed other readers' suggestions and added ginger hot sauce and toasted sesame oil. These additions definitely improved the flavor but then they masked the coconut and lime enough that it might as well not have been there. We ate the salad both times but have agreed that while it was edible it wasn't the taste explosion we were looking for. Pros: Easy Cons: Not exciting. Read More
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Teresa Stilwell Bednarski
Rating: 4 stars
10/30/2011
Loved this sauce. Read More
EatingWell User
Rating: 4 stars
10/30/2011
This is just okay - one of those recipes if you need something simple and quick. The chicken was very bland and all I really tasted was coconut. My husband wasn't impressed and I probably won't make this again. Read More
volnay@gmail.com
Rating: 4 stars
10/30/2011
Loved it!!! Read More
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