Coconut-Lime Chicken Salad

I found this recipe online somewhere and altered it to what i had and thought would taste good. The original recipe calls for snow peas, but i did not have any. After tasting the dressing I thought grapes would complement the flavor nicely and did they ever! This sort of tastes like a pina colada dressing with very tender chicken.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 8  ounces  chicken tenders
• 1  cup coconut milk
• 1⁄4 cup lime juice
• 2  tablespoons brown sugar
• 1⁄2 teaspoon salt
• 3  tablespoons cilantro (chopped)
• 2  tablespoons red onions (minced)
• 3  cups lettuce (the org calls for shredded romaine and red cabbage, i used a shredded spring mix)
• 20  grapes

Directions

1. preheat oven to 400.
2. whisk together milk juice sugar and salt.
3. reserve 1/4 - 1/2 c dressing.
4. add chicken tenders.
5. bake for about 20 min or until cooked through.
6. meanwhile mince onion, shred lettuce and chop cilantro, I used dried.
7. add to dressing in a large bowl and toss.
8. cut grapes in half and add, toss together.
9. divide in half and top with chicken strips when fully cooked.
10. you can drizzle a T of the pan sauce over the completed salad.