Instructions: Note: You can substitute lime zest if you prefer or cannot find the glossy, dark green leaves at an Asian grocery store.

Combine dressing ingredients in a bowl. Set aside.

In a 1-quart saucepan, boil water. Add chicken and cook, stirring once or twice, until chicken is no longer pink, about 2 minutes. Drain, rinse with cold water, drain again.

Heat grilling pan over medium-high heat until hot. Brush with 1 teaspoon oil. Grill shrimp until flesh turns red, about 2 minutes each side. Brush shrimp with oil while grilling to prevent sticking. Remove and set aside.

Spread coconut in small pan and toast over medium heat, shaking pan frequently, until lightly browned, 4 to 5 minutes.

To assemble, combine cabbage and beans with salad condiments in a large bowl. Add chicken and dressing, toss well. Transfer to serving platter, top with grilled shrimp.

This recipe yields 8 servings.

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