Mango Pineapple Chicken Salad
(Originally Mango Chicken Salad)
3 skinless boneless chicken breast halves
1 cup unsweetened coconut milk
1tbsp soy sauce ( I replaced with coconut aminos)
1/2 tbsp crushed red pepper
1/2 cup flaked unsweetened coconut
1/2 chopped mango (no skin)
1/2 sliced pineapple
1. Preheat oven to 350. Cut chicken into bite sized pieces.
2. In a saucepan, combine coconut milk, lime juice, soy sauce and red pepper. Add chicken and bring to a boil. Bring to a simmer and cook covered, for 10-15 minutes.
3. Spread coconut flakes on a pan and bake for 4-5 minutes, or until brown
4. Place chicken and cooking liquid into a bowl (remove some of the liquid if it is too runny) Add mangos and pineapples, toss to coat. Sprinkle with coconut and serve on lettuce leaves.