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Entree: Key Largo Chicken Salad




Source of Recipe


stcobb


Recipe Introduction


stcobb



Fruity chicken salad with a kick, easy enough for week night meals, fancy enough for company dinner.



List of Ingredients




1 lb. Skinless, boneless chicken thighs, cubed
1/2 cup Coconut milk
1/4 cup Ready mixed margarita mix, (without alcohol)
1 Egg
2 cups Flaked coconut
1 California avocado, peeled and cubed
1 Mango, cubed
1 Kiwi, peeled and sliced
1 Tblsp. + 1 tsp. Fajita Seasoning
2 teaspoons Lime juice
3 cups Pre-packaged fresh baby spinach leaves
1/2 cup Chopped, dry roasted peanuts
1/2 Medium red onion, thinly sliced
1 cup Shredded smoked Gouda cheese
Oil for frying


Recipe



1. Place Cubed chicken in bowl, add 1 tablespoon Fajita Seasoning, toss to coat.

2. In a large bowl, add cubed California avocado, cubed mango and sliced kiwi. Add 1/4 cup margarita mix, 2 teaspoons lime juice and 1 teaspoon Fajita Seasoning. Blend all ingredients. Cover and refrigerate.

3.Heat oil, (1") in heavy skillet over medium heat.



4. Mix coconut milk and egg in shallow bowl. Place 1 1/2 cups flaked coconut into another shallow bowl. Dip chicken into milk and egg then roll to coat with flaked coconut. Fry until lightly golden (do not crowd skillet). Remove to paper towel lined plate. Continue with all pieces.



5.To serve: Line the rim of a large platter with the spinach leaves. Spread fruit mixture in center, then top with chicken. Scatter the chopped peanuts, sliced red onion rings, remaining 1/2 cup coconut and top with shredded cheese. Serve at once.

SERVES 4

** To make ahead, do steps 1-4 then assemble when ready to eat. The chicken is delicious hot or cold.

Cook's Notes: Leftovers are great filling for pita sandwiches!