Coconut Chicken Salad

Chicken simmered in coconut milk joins Thai peppers for a spicy international-style dinner recipe.



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Servings: 4
Prep Time: 10 mins
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Ingredients
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    12   ounces 
    skinless, boneless chicken breast halves and/or thighs
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    1  14  ounce can 
    unsweetened light coconut milk
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    1/4  teaspoon 
    salt
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    1/8  teaspoon 
    ground black pepper
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    1/4  cup 
    thinly sliced red onion or Vidalia onion
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    2   tablespoons 
    lime juice
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    2   
    Thai red chile peppers, seeded, if desired, and finely chopped
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    1   cup 
    shredded lettuce
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    1/2  cup 
    coconut chips, toasted
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    Salt and ground black pepper
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    Naan Indian flat bread or 3-inch rounds Armenian cracker bead

Directions
1.
In a large skillet place chicken, coconut milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink and an instant-read thermometer registers 170 degree F for breast or 180 degree F for thighs. Drain well; discard milk mixture. Cool chicken slightly; cut into bite-size pieces.
2.
In a medium bowl combine chicken pieces, onion, lime juice, and Thai peppers. Cover and chill in the refrigerator for 1 hour. Before serving gently stir shredded lettuce and half of the toasted coconut chips into the chicken mixture. Season to taste with additional salt and pepper. Sprinkle with remaining coconut chips. Serve with naan Indian flat bread or Armenian cracker bread. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 201, Fat, total (g) 10, chol. (mg) 49, sat. fat (g) 7, carb. (g) 7, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 20, vit. A (RE) 0, vit. A (IU) 388.72, vit. C (mg) 10.04, Thiamin (mg) 0.06, Riboflavin (mg) 0.09, Niacin (mg) 7.3, Pyridoxine (Vit. B6) (mg) 0.41, Folate (g) 12.1, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 294, Potassium (mg) 250, calcium (mg) 20.19, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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