Mango Chicken Salad With Coconut

15m
Prep Time
15m
Cook Time
30m
Ready In


"better homes and gardens i adapted this for me"

Original is 4 servings

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


No special items needed.

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