Crunchy Asian Chicken Salad with Coconut Lime Dressing

Crunchy Asian Salad with Coconut Lime Dressing
Serves 4

1 1/2 Cup Red Cabbage
2 Cups Napa Cabbage
1/2 Cup Snow Peas-julienned
1 Cucumber-julienned
1 Cup Carrots-shredded
11/2 Chicken Breast-cooked and chopped
1 Tbsp Cilantro
1 Cup Crispy Rice Noodles
Coconut Lime Dressing to taste

Coconut Lime Dressing
Makes 2 Cups

1 Can Lite Coconut Milk
2 Limes-juiced
1/4 tsp Shrachi
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
3 Tbsp Olive Oil-use less if you would like

Combine all ingredients for dressing and whisk well.

In a separate bowl marinade Chicken with 1/4 cup of dressing. Grill chicken or bake in the oven, dice and set aside.

Combine all ingredients in a bowl for salad, and toss with desired amount of dressing. You will have dressing leftover.