Flavor explosion is what i should of said!! Served this salad on a bed of romaine lettuce.. the sliced strawberries on the side was a great addition. I think walnuts and sliced grapes would of been fab also!!.. maybe next time I make this thats what I will do! Nice spring/summer dish for sure!
Ingredients
- 2 boneless, skinless chicken breast (about 1 pound)
- Salt and pepper
- 1 13.5-oz. can unsweetened coconut milk
- 1 cups light mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons sweet pickle relish
- 2 celery ribs, chopped
- 1 10-oz. can crushed pineapple, drained
- 1 11-oz. can mandarin oranges, drained
- 1/2 cup dry-roasted peanuts, chopped
- 1 teaspoon of sugar
- 1/2 cup packed shredded coconut toasted
Preparation
- Place chicken in a pot and season with salt and pepper. Pour in coconut milk and bring to a boil over high heat. (Add water, if necessary, to cover chicken) Reduce heat to medium-low and simmer, uncovered, until chicken is cooked through- I let mine go for about 45 minutes. Place chicken aside and let cool, throw out the coconut milk. when the chicken is cooled cut into small pieces.
- Combine mayo with sour cream in a medium bowl, stir in lime juice, relish, and celery. next add chicken, pineapple, oranges and peanuts. I added 1 tsp of sugar at this point.
- refrigerate 6-8 hours before serving- right before serving toast coconut flakes in a skillet and sprinkle on top.
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