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Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine 1 cup of the coconut milk, 2 tablespoons of the lime juice, 1 tablespoon of the soy sauce, and the crushed red pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag once or twice. Drain chicken, discarding marinade.
Coat a grill pan with cooking spray; heat pan over medium heat. Add chicken; cook for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once. Chop chicken.
For dressing, in a small screw-top jar combine the remaining 1/4 cup coconut milk, the remaining 3 tablespoons lime juice, the remaining 2 tablespoons soy sauce, the almond butter, honey, and Asian chile paste. Cover and shake well.
In a large bowl combine chicken, cabbage, mango, jicama, cucumber, sweet pepper, red onion, and cilantro. Add dressing; toss well to coat.