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
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.