Ingredients

• 1 cup “lite” coconut milk, (see Tips for Two)
• 1/4 cup lime juice
• 2 tablespoon brown sugar
• 1/2 teaspoon salt
• 8 ounces chicken tenders
• 4 cups shredded romaine lettuce
• 1 cup shredded red cabbage
• 1 cup sliced snow peas
• 3 tablespoon minced fresh cilantro
• 2 tablespoon minced red onion

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Cooking Directions

Step 1

Preheat oven to 400°F. 2 . Whisk coconut milk, lime juice, sugar and salt in an 8-by-8-inch glass baking dish. Transfer 1/4 cup of the dressing to a large bowl; set aside. Place chicken in the baking dish; bake until cooked through, about 20 minutes.

Step 2

Meanwhile, add lettuce, cabbage, snow peas, cilantro and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.

Step 3

Transfer the chicken to a cutting board and thinly slice. Arrange the chicken slices on top of the salads. Drizzle 1 tablespoon of the coconut cooking liquid over each of the salads.