Grilled Thai chicken Salad

I discovered this recipe in this months Light and Tasty magazine. It is fab! I like that it can all be made ahead of time too.

1/2 c. hot water
2 tbsp. lime juice
3/4 c. flaked coconut
2 tsp curry powder
2 tsp minced ginger root
1 tsp. salt
4 boneless, skinless chicken breast halves
4 c. torn salad greens
1/ sweet red pepper (julienne sliced)
1/2 c. sugar snap peas

Dressing:
1/4 c. soy sauce (I use the Aloha brand because it is less salty)
2 tbsp. lime juice
2 tbsp coconut milk
2 tbsp creamy peanut butter
4 tsp. sugar

In a blender combine the first 6 ingredients. Zip in the blender until blended. Pour into zip lock bag. Add chicken marinate at least 1 hour (over night is better). Grill chicken and cut into strips. Cool. Add chicken to mixed vegetables. Coat with dressing and serve.

Makes 4 servings: 1 serving equals 261 calories, 9 g fat, 936 mg sodium, 17 g carbohydrates, 4 g fiber and 29 g protein