Mango Chicken Salad With Coconut
Recipe: #18481
April 14, 2015
Categories: Dinner, Main Dish, Salads, Meat Salad, Poultry, Chicken, Nuts/Seeds, Coconut, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces more
"better homes and gardens i adapted this for me"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (1400.9 g)
- Calories 494.9
- Total Fat - 11.2 g
- Saturated Fat - 5.5 g
- Cholesterol - 103.1 mg
- Sodium - 569.7 mg
- Total Carbohydrate - 59.6 g
- Dietary Fiber - 16 g
- Sugars - 38.5 g
- Protein - 48.1 g
- Calcium - 304 mg
- Iron - 6.3 mg
- Vitamin C - 56.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Cut chicken into bite-size chunks.
Step 3
Squeeze juice from 1 lime, cut remaining lime into wedges.
Step 4
In a large saucepan combine coconut milk, the lime juice, soy sauce, and crushed red pepper.
Step 5
Add chicken and bring to boiling; reduce heat and cook, covered, for 12 to 15 minutes or until chicken is cooked through, stirring occasionally.
Step 6
Meanwhile, spread flaked coconut in a shallow pan.
Step 7
Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.
Step 8
Transfer chicken and cooking liquid to a bowl.
Step 9
Add mangoes; toss to coat. Sprinkle with toasted coconut.
Step 10
Spoon onto lettuce leaves to serve.
Step 11
Pass lime wedges.
Tips & Variations
No special items needed.
0 Reviews
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