Grilled coconut chicken served over a salad of soba noodles, coleslaw, cashews, red onion, cashews, cilantro and a spicy sriracha sauce!
Course:
Main Dish
Servings: 8 people
Author: Rachel Katzman
-
4
Boneless, Skinless chicken breasts
-
1
can
Full-fat coconut milk
-
2
packages
soba noodles
-
1
tsp
curry powder
-
1/4
tsp
salt
-
1/4
tsp
Black Pepper
-
1
tsp
21 seasoning salute
-
1/4
cup
Unseasoned Rice Wine Vinegar
-
4
tbsp
coconut aminos (sub soy sauce or tamari)
-
2
tbsp
lemon juice (bottled of fresh)
-
2
tbsp
Dijon Mustard
-
1
tbsp
Sriracha
-
1/4
tsp
garlic powder
-
1/4
tsp
cumin
-
1
handful
fresh cilantro
-
1/4
cup
Cashews
-
1/2
package
coleslaw mix (1/2 of 16 oz package)
-
1/2
red onion, thinly sliced
- In a plastic zip top bag, mix the coconut milk, salt, pepper, 21 seasoning salute, and curry powder.
- This "21 seasoning salute" is a great mix of herbs and spices from Trader Joes - love this stuff
- Add in the chicken breasts and marinate at least 1 hour and up to 24 hours.
- Heat up a grill pan, and cook chicken for 15-20 minutes until fully cooked.
- Meanwhile, cook soba noodles according to package directions. Drain under cold water.
- Make the dressing: Mix the rice wine vinegar, coconut aminos (you can use soy sauce or tamari sauce instead), lemon juice, Dijon mustard, sriracha, garlic powder and cumin.
- Mix the dressing with the cooled soba noodles and add in coleslaw mix.
- Once the chicken is cool enough to handle, slice into small strips, and add into the soba noodle and coleslaw mixture.
- Add the cashews, cilantro, and red onion.
- totally option, but you can toast them in a hot, dry skillet for a few minutes for an extra nutty fragrance)
- Mix and serve at room temp or cold!