Low sodium Coconut-Lime Chicken and Snow Peas

• 1 cup(s) ''lite'' coconut milk (see Tips for Two)
• 1/4 cup(s) lime juice
• 2 tablespoon(s) brown sugar
• 8 ounce(s) chicken tenders
• 4 cup(s) shredded romaine lettuce
• 1 cup(s) shredded red cabbage
• 1 cup(s) sliced snow peas
• 3 tablespoon(s) minced fresh cilantro
• 2 tablespoon(s) minced red onion

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Directions

1. Preheat oven to 400 degrees.
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.
3. Meanwhile, add lettuce, cabbage, snow peas, cilantro, and onion to the large bowl with the dressing; toss to coat. Divide between 2 plates.
4. 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.

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