Thursday, June 30, 2011

Mango Chicken Salad

You know those days were its just to hot to have hot food? Well I was having one of those days. Its nice to have something simple like a salad every now and then. The recipe I got this from says to serve it warm on top of the lettuce but I like to chill it in the refrigerator for a while and serve it as a cold salad. You can try it both ways and decide for yourself. Ether way, this make for a nice and refreshing salad. Personally, I'm not a big fan of mango but with the coconut milk and everything else, it really makes it taste crisp and tropical. This would be a great dish for a cookout or a small get together or even just a nice privet lunch out doors were you can close your eyes, forget about husbands, screaming babies, children, bosses, coworkers life for a while and just dream of somewhere tropic. So please, take this recipe and enjoy a break... on me :)
You will need: a sauce pan, baking pan, and large bowl
  • 3 Skinless, boneless, chicken breast cut into bits
  • 2 limes
  • 1 C unsweetened coconut milk
  • 1 TB spoon coy sauce
  • 1/2 T Spoon crushed red peppers
  • 1/2 C flaked unsweetened coconut
  • 1 Mango, seeded, peeled, and chopped
  • lettuce
  1. Preheat oven to 350 F. squeeze the juice from one lime (about 2 TB spoons) and cut the other into wedges. Set aside.
  2. In the sauce pan combine the coconut milk, lime juice, soy sauce, crushed red peppers, and chicken. Cook on medium. Bring to boil; reduce heat and cooked covered, for 12 to 15 minutes or until meat is cooked though. Stir occasionally.
  3. Meanwhile, spread the coconut flakes on the baking pan and bake uncovered for 4 to 5 minutes or until they are golden brown. Turn once.
  4. Remove chicken and cooking liquid and move them to the bowl. Add the mango and toss to coat all. Transfer the bowl to the refrigerator for 4 to 5 minutes to let cool or serve hot.
  5. Serve on a bed of lettuce and sprinkle on the baked coconut. Serve with lime wedges.

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