Pair tender grilled chicken breasts with a vibrant, finger-licking red cabbage salad infused with coconut and lime. It's the perfect dish to share—who's joining you at the table?
Creating a flavorful meal shouldn't demand hours in the kitchen. This recipe lets you savor long summer evenings with minimal effort. Chicken, coconut, lime—what's not to love?
Also read: '5 cool facts about bananas'
8 small chicken breasts
Salt and pepper, to taste
1 lime
3 tablespoons coconut milk
1 teaspoon sugar
1/2 teaspoon fish sauce
1 small red cabbage, thinly sliced
2 spring onions, cut into matchsticks
Fresh coriander, to taste
Preheat your grill, broiler, or griddle to medium heat. Season the chicken breasts with salt and pepper, then grill until just cooked through, turning once.
Meanwhile, grate some lime zest and set aside. Squeeze 1 tablespoon lime juice directly into a large bowl. Add the coconut milk, sugar, and fish sauce; stir until the sugar fully dissolves. Toss in the sliced red cabbage and spring onions until evenly coated.
Remove the chicken from the heat and sprinkle with the reserved lime zest. Divide among 4 plates (2 breasts per serving). Top the salad with fresh coriander to taste and serve alongside or over the chicken.
