Ingredients

The following ingredients have 4 Servings
  • 3 boneless, (skinless chicken breasts)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup sweet chili sauce
  • 1/2 cup rice vinegar
  • 1/2 cup lite canned coconut milk
  • 6 tablespoons brown sugar
  • 4 garlic cloves, (pressed or finely minced)
  • 2 tablespoosn creamy peanut butter
  • 2 teaspoon-sized knobs of ginger, (grated)
  • 2 limes, (juiced)
  • 1 tablespoon soy sauce
  • 1 small napa cabbage, (chopped)
  • 1/2 small red cabbage, (chopped)
  • 6 green onions, (sliced)
  • 1 large cucumber, (peeled, sliced and quartered)
  • 2/3 cup chopped or sliced carrots
  • 2/3 cup edamame
  • 2/3 cup torn fresh cilantro
  • 2/3 cup chopped peanuts

Instruction

  • Preheat oven to 375 degrees F. Spray a baking dish with non-stick spray. Season chicken with salt and pepper, then place in the baking dish.
  • Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and pour half of the sauce over the chicken, turing chicken to coat completely. Set remaining sauce aside to dress the salad with.
  • Bake chicken for 25-30 minutes, or until it is cooked through.
  • While chicken is cooking, combine all salad ingredients, except for peanuts, in a large bowl and toss. When chicken has finished cooking, let cool for a few minutes then either shred or cut into chunks. Serve salad, top with chicken, top with peanuts, then top with dressing.