Coconut-Lime Chicken & Snow Peas

Ingredients

• 1 cup light coconut milk
• 1/4 cup lime juice
• 2 tablespoons 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 tablespoons minced fresh cilantro
• 2 tablespoons minced red onions

Directions

1. 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.

2. 2

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

3. 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.