Mango Chicken Salad

Serve with rie and snap peas.

Mango Chicken Salad
Mango Chicken Salad

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Ingredients

  • 3

    skinless boneless chicken breast halves

  • 2

    limes

  • 1

    cup unsweetened coconut milk

  • 1

    TBS soy sauce

  • 1/2

    tsp crushed red pepper

  • 1/2

    cup flaked unsweetened coconut

  • 2

    mangos, seeded, peeled and chopped

  • Lettuce leaves (optional)

  • Rice

  • Snap peas or snow peas

Directions

Preheat oven to 350 degrees. Cut chicken into bite size chunks. Squeeze juice from 1 lime (2 TBS); cut remaing lime into wedges. In a large saucepan combine the coconut milk, lime juice, soy sauce, and crushed red pepper. Add chicken and bring to boiling; reduce heat and cook, covered, for 12-15 minutes or until chicken is cooked through, stirring occasionally. Meanwhile, spread coconut in a shallow pan and bake, uncovered for 4-5 minutes, until golden, stirring once. Remove chicken and cooking liquid to a bowl. Add mangos; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve and garnish with lime wedges. 302 calories: 10 gm fat, 29 gm carbohydrate (4 gm fiber), 27 gm protein.

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