Mango Chicken Salad

Makes 4 Servings

3 skinless, boneless chicken breasts
2 limes
1 cup unsweetened coconut milk
1 tbsp soy sauce
1/2 tsp crushed red pepper
1/2 cup flaked, unsweetened coconut flakes
2 mangoes, seeded, peeled and chopped
Lettuce leaves (optional)

1.  Preheat oven to 350°F.  Cut chicken into bite-size chunks.  Squeeze juice from 1 lime (2 tbsp); cut remaining lime into wedges.

2.  In a large saucepan combine the coconut milk, the lime juice, soy sauce, and crushed red pepper.  Add chicken and bring to boiling; reduce heat and cook, covered, for 12-15 minutes or until chicken is cooked through, stirring occasionally.

3.  Meanwhile, spread coconut in a shallow pan.  Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.

4.  Remove 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.

Recipe taken from Better Homes and Gardens, April 2011