Grilled Chicken With Coconut-Lime Slaw


CAL/SERV : 217

YIELDS: 4 servings

TOTAL TIME : 0 hours 20 mins


       * 8 small chicken cutlets

       * 1/2 tsp. kosher salt

       * 1/2 tsp. pepper

       * zest of 1 lime

       * 1 tbsp. fresh lime juice

       * 3 tbsp. coconut milk


       * 1 tsp. sugar

       * 2 scallions, cut               into matchsticks 

       * 1/4 c. cilantro

       * 1/2 tsp. fish sauce

       * 1 lb. red cabbage,                   thinly sliced


1. Heat grill to medium-high. Season chicken cutlets with salt and pepper and grill, turning once, until just cooked through, 3 to 4 min. total.


2. Meanwhile, grate lime zest into small bowl and set aside. Squeeze lime juice into large bowl. Whisk in coconut milk, sugar, and fish sauce until sugar has dissolved. Add red cabbage and scallions to ressing and toss until evenly coated.


3.As soon as chicken comes off grill, sprinkle with reserved lime zest. Divide chicken and slaw among plates. Sprinkle cilantro over slaw and serve.