Low Calorie Coconut Lime Chicken

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.

enjoy.