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Mango Chicken Salad with Coconut

4.0 by 9 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Bake: 4 mins to 5 mins 350°F

Mango Chicken Salad with Coconut



  1. Preheat oven to 350 degrees F. Cut chicken into bite-size chunks. Squeeze juice from 1 lime (about 2 tablespoons juice); cut remaining lime into wedges.
  2. In a large saucepan combine 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 flaked coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.
  4. Transfer chicken and cooking liquid to a bowl. Add mangoes; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges.

Nutrition Facts (Mango Chicken Salad with Coconut)

    Per serving:
  • 302 kcal cal.,
  • 10 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 62 mg chol.,
  • 381 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 21 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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