Fruity Chicken Salad

Fruity Chicken SaladRecipe


8 Servings

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 501
Fat 36 g
Satfat 17 g
Protein 25 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 69 mg
Sodium 692 mg


4 boneless, skinless chicken breast halves (about 6 oz. each)
Salt and pepper
1 13.5-oz. can unsweetened coconut milk
1 1/2 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
1/2 cup packed shredded coconut, toasted


Place chicken in a skillet 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 opaque and firm, 15 minutes. Transfer chicken to a plate and let cool. Discard coconut milk. When cool enough to handle, shred chicken into small pieces using your fingers.

Blend mayonnaise with sour cream in a medium bowl. Stir in lime juice, relish and celery. Add chicken, pineapple, oranges and peanuts. Season with salt and pepper. Gently fold to blend and coat ingredients. Refrigerate until ready to serve. Sprinkle with coconut just before serving.