Coconut Lime Chicken and Cabbage Salad

home recipes Salad

A spicy, tangy peanut butter and coconut milk dressing pulls this crunchy fresh salad together.

1 cup well-shaken and stirred coconut milk, divided
4 1/2 tablespoons fresh lime juice (from 3 to 4 limes), divided
2 tablespoons grated palm sugar (see Note) or light brown sugar
1 tablespoon plus 3/4 teaspoon kosher salt, divided, plus more to taste
1 tablespoon grated, peeled fresh ginger (from 1 [1 1/2-inch] piece fresh ginger), divided
2 pounds boneless, skinless chicken thighs (about 6 thighs), excess fat trimmed
3 tablespoons creamy peanut butter
1 1/2 tablespoons sambal oelek (such as Huy Fong) (see Note)
8 cups shredded green cabbage (from 1 [3-pound] head cabbage)
1 cup matchstick-cut carrots
1 cup chopped mixed fresh tender herbs (such as cilantro and basil), plus more for garnish
1 cup coarsely chopped salted dry roasted peanuts
1/2 cup toasted unsweetened coconut flakes
lime wedges, for serving

Whisk together 1/2 cup coconut milk, 2 tablespoons lime juice, palm sugar, 1 tablespoon salt, and 2 teaspoons ginger in a small bowl until sugar dissolves. Transfer marinade to a large ziplock plastic bag. Add chicken, and seal bag, pressing out all air. Massage bag to evenly coat chicken with marinade. Refrigerate at least 1 hour or up to 5 hours.
Preheat grill to medium-high (400°F to 450°F). Meanwhile, whisk together peanut butter, sambal oelek, remaining 1/2 cup coconut milk, remaining 2 1/2 tablespoons lime juice, remaining 3/4 teaspoon salt, and remaining 1 teaspoon ginger in a large bowl until blended and smooth. Reserve 1/3 cup dressing for drizzling.
Remove chicken from marinade; discard marinade. Place chicken on well-oiled grates; grill, covered, until a thermometer inserted in thickest portion of thighs registers 165°F, 3 to 4 minutes per side. (Alternatively, chicken can be cooked indoors on the stovetop using a grill pan.) Remove from heat; let rest 5 minutes. Slice chicken crosswise into 1/2- to 3/4-inch-thick slices.
Add cabbage, carrots, herbs, peanuts, and toasted coconut to dressing in large bowl; toss until well coated. Season with salt to taste. Transfer cabbage mixture to a large platter; top with sliced chicken and drizzle evenly with reserved dressing. Garnish salad with herbs, and serve with lime wedges.