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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