Prep Time
10 Mins
Cook Time
15 Mins
Yield
8 Servings

How to Make It

Step 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.

Step 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.

Ratings & Reviews

lec2003's Review

lec2003
October 11, 2011
I skipped the toasted coconut and had great results. I like that this can be made the day before you need it. The peanuts give it a nice crunch. I would absolutely make this one again.

charoulli's Review

charoulli
September 26, 2009
This was good..different, but good. Great taste between the ingredients. The only thing I didn't like was the toasted coconut you add in the end.. it added texture with no particular taste. I'm not adding that next time I make it. This tasted even better as leftovers the next day, since it was very well refrigerated :)