Coconut-Lime Chicken & Snow Peas


From Giant Eagle By Eating Well



  • 1 cup lite coconut milk (see Tips for Two)
  • 1/4 cup lime juice
  • 2 Tbsp. brown sugar
  • 1/2 tsp. salt
  • 8 oz. chicken tenders
  • 4 cup shredded romaine lettuce
  • 1 cup shredded red cabbage
  • 1 cup sliced snow peas
  • 3 Tbsp. minced fresh cilantro

2 Tbsp. minced red onion


Recipe Directions:

Preheat oven to 400°F. 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.

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

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.