My husband and I went over to the Seattle area this past weekend. When we left home on Saturday morning it was snowing at our house... AGAIN! When we arrived in Kirkland later that afternoon we noticed the green grass, blue sky, and beautiful pink Cherry Blossom trees in bloom. It was so nice out that we took our little Schnoodle, Sparky, for a walk around Lake Washington. Spring is in full bloom on the West side of the state. I have to admit it was a bit tough to come back home to the snow on Sunday night leaving behind the first taste of spring. However, instead of sulking about the weather, we spent some quality time together in the kitchen and we made a Mango Chicken Salad that kept us feeling springy.
Mango Chicken Salad
3 skinless, boneless chicken breast halves
1 cup unsweetened coconut milk
1 Tbsp. soy sauce
1/2 tsp. crushed red pepper
1/2 cup flaked unsweetened coconut
2 mangoes, seeded, peeled, and chopped
Lettuce leaves, optional
1. Preheat oven to 350 degrees. Cut chicken into bite-size chunks. Squeeze juice from 1 lime (2 tablespoons); cut remaining lime into wedges.
2. In a large saucepan combine the coconut milk, lime juice, soy sauce, and crushed red pepper. Add chicken and bring to a boil; reduce heat and cook, covered, for 12 to 15 minutes or until chicken is cooked through, stirring occasionally.
3. Meanwhile, spread coconut in a shallow pan. Bake, uncovered, for 4 to 5 minutes or until golden, stirring once.
4. Remove chicken and cooking liquid to a bowl. Add mangoes; toss to coat. Sprinkle with toasted coconut. Spoon onto lettuce leaves to serve. Pass lime wedges.
*Recipe from Better Homes and Gardens magazine.