Summer Chicken Salad Cups with Coconut-Ginger Dressing

Ingredients

• ¼ cup water
• ¼ cup cider vinegar
• 2 tablespoons honey
• ½ teaspoon kosher or sea salt
• 2 medium jalapeños, stemmed and thinly sliced crosswise (seeds removed)
• 12 ounces sliced, cooked chicken
• ½ medium cucumber; halved lengthwise, seeded and thinly sliced
• ⅓ cup slivered red onion
• ¼ cup torn, fresh mint
• 2 tablespoons coarsely snipped fresh basil
• 1 cup chopped, fresh honeydew melon
• 1 large mango, peeled and cubed
• 1 avocado; pitted, peeled and chopped
• Butterhead lettuce leaves
• Lime wedges
• ⅓ cup canned coconut milk
• 1 tablespoon coarsely snipped fresh basil
• 2 teaspoons grated, fresh ginger
• 1 teaspoon finely shredded lime peel
• ¼ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper