September 2, 2011
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1)  Heat grill.  In small bowl,  combine Asian sesame dressing, coconut milk, 2 tsp. lime juice and 1/4 tsp. lime zest.  Reserve half dressing mixture; in large resealable plastic bag, combine remaining dressing mixture and chicken.  Seal bag; turning to coat.  Let marinate 30 minutes.

2)  Remove chicken from marinade; discard marinade.  Grill chicken 8 minutes, or until inserted thermometer reads 170°F, turning once.  Let sit 10 minutes; thinly slice or shred chicken.

3)  Blanch broccoli florets in hot water or steam for a few minutes.  Arrange on serving platter and top with chicken, carrots, red peppers, scallions, and fresh mint.  Sprinkle salad with chopped cashews.  Serve with reserved dressing.

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