Ingredients
1/2 cup hot water2 tablespoons lime juice3/4 cup sweetened shredded coconut2 teaspoons curry powder2 teaspoons minced fresh gingerroot1 teaspoon salt4 boneless skinless chicken breast halves (4 ounces each)4 cups torn mixed salad greens1/2 medium sweet red pepper, julienned1/2 cup canned bean sprouts, rinsed and drained1/2 cup fresh sugar snap peasDRESSING:1/4 cup reduced-sodium soy sauce2 tablespoons lime juice2 tablespoons coconut milk2 tablespoons reduced-fat creamy peanut butter4 teaspoons sugar
Preparation
In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Lightly oil the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170°.
In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.
