- 1/3 cup key lime juice
- 2 tablespoons raw honey
- 1 cup organic light organic coconut milk (from a 13.5-oz. can)
- ½ teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 2 boneless chicken breasts
- 1½ cups red cabbage, shredded
- 1 cup carrots, shredded
- 3 cups romaine lettuce, shredded
- 2 tablespoons fresh cilantro, finely chopped
To make marinade/dressing: whisk together the lime juice and honey in a small mixing bowl until smooth. Add coconut milk, salt and pepper. Mix until well blended. Set aside.
Preheat the oven to 350 degrees. Place chicken breasts in a 2-quart 8½ x 11 glass baking dish and pour half of the marinade mixture on top. Marinate chicken for 5 to 7 minutes, turning periodically to coat all sides.
Cover dish with foil and bake for about 25 to 30 minutes.
Prepare salad: In a large bowl, combine cabbage and carrots. Pour in the remainder of the marinade/dressing mixture. Toss to coat and set aside for about 10 minutes. Add romaine and cilantro and toss again. Can be refrigerated until ready to serve.
Remove chicken from the oven; place breasts on a cutting board to cool. Once cooled, slice chicken on a diagonal, about ½-inch thick.
To serve, divide the salad unto plates and top with chicken slices.
Recipe from chef Maria Anselmo | Serves 2 as main course, or 4 as appetizer