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Tropical Mango Chicken Salad with Grilled Pineapple & Shredded Coconut Recipe

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This recipe for Tropical Mango Chicken Salad with Grilled Pineapple & Shredded Coconut is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup shredded unsweetened coconut
olive oil cooking spray
4 x 110g boneless, skinless chicken breasts
4 x 25mm slices peeled pineapple
1 mango, peeled, pitted and diced
2 tbsp chopped fresh mint
1 tsp extra-virgin olive oil
sea salt and fresh ground black pepper, to taste
12 radicchio lettuce leaves
Directions:
Directions:
Heat a small pan on medium-high. Add shredded unsweetened coconut and toast for 2 to 3 minutes, until golden brown; set aside. Heat a large stove-top grill pan or griddle on medium-high and mist with olive oil cooking spray. Arrange chicken breasts in half of pan and grill until cooked through and no longer pink inside, 5 to 6 minutes per side. Add pineapple alongside chicken and grill for 1 to 2 minutes per side, until golden brown. Set chicken and pineapple aside to cool; cut both into 25mm chunks and transfer to a large bowl. Add mango, peeled, coconut, mint, extra-virgin olive oil and sea salt and fresh ground black pepper; mix well to combine. Divide radicchio lettuce leaves among 4 serving plates and spoon chicken mixture into leaves, dividing evenly.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
25 minutes total time

 

 

 

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