Informations supplémentaires
30 min.
|
850 kcal
|
easy
|
Printable version
1. Prepare Ingredients
Trim ends off green beans and cut in half. Cut cucumber into 1/4 inch rounds. Pick and finely chop cilantro. Peel garlic and trim ends. Chop garlic. To a large bowl, add cabbage, cucumber, onion and half of the cilantro.
2. Marinate Chicken
In a second large bowl, whisk together mayo, ginger, garlic, remaining cilantro and the following to taste: lime powder and Thai green curry paste. Drain and pat dry chicken. Mix chicken into bowl with marinade and season well with salt and pepper. Set aside.
3. Cook Green Beans and Chicken
Heat 1½ tbsp. oil in a large skillet over medium-high. Add green beans and chicken and cook for 3–4 minutes, stirring occasionally, until chicken is golden brown. Add coconut and cook for 30 seconds to 1 minute, until the chicken reaches an internal temperature of 165°F. Season to taste with salt and pepper.
4. Assemble Salad and Serve
To large bowl with salad, add lime juice to taste and coconut yogurt sauce and mix until evenly coated. Divide salad into serving bowls and top with green beans and chicken. Enjoy!
280gChicken Strips
220gNapa Cabbage
2unitLebanese Cucumber(s)
0.25unitRed Onion(s)
28mlMayonnaise
2.1gLime powder
20gGinger Purée
2unitGarlic Clove(s)
2unitCilantro
33gShredded Coconut
130mlHousemade Coconut Yogurt Sauce (allergens: egg, mustard, soy)
125gGreen Beans
4.387gThai Green Curry Paste
15mlFresh Lime Juice
What you need
Bowls, Large skillet, Whisk, Zester
850 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
22g
7%
fat
68g
105%
cholesterol
125mg
42%
fiber
7g
28%
protein
38g
saturated
18g
90%
sodium
910mg
38%
sugar
9g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg