Miss Vanima's blog: "lighter side recipes"

So pretty i had to post a picture Makes 2 servings ACTIVE TIME: 35 minutes TOTAL TIME: 35 minutes 1 cup “lite” coconut milk (see Tips for Two) 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 onion 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. 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. NUTRITION INFORMATION: Per serving: 186 calories; 3 g fat (1 g sat, 0 g mono); 67 mg cholesterol; 14 g carbohydrate; 29 g protein; 4 g fiber; 191 mg sodium; 473 mg potassium. Nutrition bonus: Vitamin A (140% daily value), Vitamin C (120% dv), Folate (40% dv), Iron (15% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 4 very lean meat TIP: Tips for Two: Refrigerate leftover coconut milk for up to 4 days or freeze for up to 2 months. Use to make extra Coconut-Lime Dressing; drizzle on sliced fresh fruit; use as some of the liquid for cooking rice; make a Pineapple-Coconut Frappe. MAKE AHEAD TIP: The dressing (Step 2) will keep for up to 2 days.