Mango Chicken Salad

By mdg_

Serve with rie and snap peas.

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

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

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.