Mango Coconut chicken Salad

By barbgreenfield

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 (2 tablespoons); cut remaining lime into wedges.

2. In a large saucepan combine the 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 coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.

4. Remove chicken and cooking liquid to a bowl. Add mango; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges. Makes 4 servings.
Nutrition Facts

* Calories302,
* Total Fat (g)10,
* Saturated Fat (g)7,
* Cholesterol (mg)62,
* Sodium (mg)381,
* Carbohydrate (g)29,
* Total Sugar (g)21,
* Fiber (g)4,
* Protein (g)27,
* Vitamin C (DV%)66,
* Calcium (DV%)3,
* Iron (DV%)9,
* Percent Daily Values are based on a 2,000 calorie die