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Mango Chicken Salad with Coconut

Makes: 4 servings
Start to Finish 30 mins Bake 350°F 4 mins to 5 mins
Mango Chicken Salad with Coconut
Ingredients
  • 3  skinless, boneless chicken breast halves
  • 2  limes
  • 1  cup  unsweetened coconut milk
  • 1  tablespoon  soy sauce
  • 1/2  teaspoon  crushed red pepper
  • 1/2  cup  flaked unsweetened coconut
  • 2  mangoes, seeded, peeled and chopped
  •  Lettuce leaves (optional)
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 302,
  • Fat, total (g) 10,
  • chol. (mg) 62,
  • sat. fat (g) 7,
  • carb. (g) 29,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 21,
  • pro. (g) 27,
  • vit. A (IU) 875,
  • vit. C (mg) 39,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 381,
  • Potassium (mg) 531,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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