This can be a weeknight dinner or part of a light Shabbos lunch.

1 pound skinless boneless chicken breast, cut into small cubes or strips

1 (14 ounce) can light coconut milk (you can also use regular)

1/4 teaspoon pepper

¼ cup thinly slice red onion

2 tablespoons lime juice

2 fresh Thai red chile peppers, minced

1 cup shredded lettuce

½ cup coconut chips, toasted

Place chicken, coconut milk and pepper in a small saucepan.  Bring to a boil; reduce heat and simmer for about 10 minutes.  Drain and cool slightly.  Combine chicken, onion, lime juice and Thai peppers (if you can’t find Thai peppers, ask your grocer for a good substitute) in a medium bowl.  Chill for 1 hour.  Before serving, toss with shredded lettuce and half the coconut chips.  Garnish with remaining coconut chips.  Can be doubled.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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