Mango Chicken Salad with Coconut

By JenHall

haven’t tried this yet

Ingredients

• 3 skinless, boneless chicken breast halves
• 2 limes
• 1 cup unsweetened coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon crushed red pepper
• 1/2 cup flaked unsweetened coconut
• 2 mangoes, seeded, peeled and chopped
• Lettuce leaves (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Cut chicken into bite-size chunks. Squeeze juice from 1 lime (about 2 tablespoons juice); cut remaining lime into wedges.2. In a large saucepan combine coconut milk, the lime juice, soy sauce, and crushed red pepper. Add chicken and bring to boiling; reduce heat and cook, covered, for 12 to 15 minutes or until chicken is cooked through, stirring occasionally.

3. Meanwhile, spread flaked coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.

4. Transfer chicken and cooking liquid to a bowl. Add mangoes; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges.

Nutrition Facts (Mango Chicken Salad with Coconut) Servings Per Recipe 4,
Calories 302,
Protein (gm) 27,
Carbohydrate (gm) 29,
Fat, total (gm) 10,
Cholesterol (mg) 62,
Saturated fat (gm) 7,
Dietary Fiber, total (gm) 4,
Sugar, total (gm) 21,
Vitamin A (IU) 875,
Vitamin C (mg) 39,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 12,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 24,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 381,
Potassium (mg) 531,
Calcium (DV %) 30,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet