Coconut-Lime Chicken Salad

Ingredients

Steps

1. In a large stainless-steel skillet over medium heat, heat oil and swirl to coat. Pat chicken dry; season all over with salt, coriander, cumin, and cayenne. Cook chicken, turning occasionally, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 6 to 8 minutes per side. Transfer to a cutting board.
2. In same skillet over medium heat, whisk milk, garlic, peanut butter, lime juice, and sriracha. Bring to a simmer, scraping browned bits from bottom of skillet. Let dressing cool. If dressing thickens too much, just stir in 1 to 2 Tbsp. water until it gets to a consistency that you like.
3. In a large bowl, toss romaine, carrots, celery, and white scallion parts; season with a pinch of salt. Add 1/4 cup dressing and toss to coat. Transfer salad mixture to a large platter or serving bowl.
4. Slice chicken and place on top of salad. Top with more dressing, coconut, basil, peanuts, and green scallion parts.