Brazilian Coconut‑Lime Chicken Salad

Ingredients

• 450 g Chicken breast, skinless
• 200 ml Unsweetened coconut milk
• 200 g Green cabbage, shredded
• 2 tablespoons Fresh lime juice
• 1 teaspoon Lime zest
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Olive oil
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Season the chicken breast with salt and pepper, then heat olive oil in a large skillet over medium heat.

2. 2

   Add the chicken and sear until lightly browned, about 3 minutes per side.

3. 3

   Pour in the coconut milk, add the grated ginger, and reduce heat to low; simmer for 10 minutes, turning the chicken once, until cooked through and the sauce thickens slightly.

4. 4

   Remove the chicken, let it rest 2 minutes, then shred using two forks.

5. 5

   In a large bowl combine shredded cabbage, lime zest, lime juice, and chopped cilantro.

6. 6

   Add the shredded chicken to the bowl and toss gently with the coconut‑ginger sauce until evenly coated.

7. 7

   Taste and adjust seasoning with additional salt or pepper if needed, then serve immediately or chill for a refreshing salad.