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Fruity Chicken Salad

Prep time 10 mins
Cook time 15 mins
Yield 8 Servings

Ingredients

  • 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

Nutrition Information

  • calories 501
  • fat 36 g
  • satfat 17 g
  • protein 25 g
  • carbohydrate 27 g
  • fiber 2 g
  • cholesterol 69 mg
  • sodium 692 mg

How to Make It

  1. 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.

  2. 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.