How to Make Tangy Coconut Chicken Salad

Moderate the spice by adjusting the number of red peppers in the salad to taste.

This southeast Asian-style recipe makes a light and spicy chicken salad that's great as a first course or an entree; you can serve it over rice or in tortillas, wrap-style.

Things You'll Need

• 1 whole cooked chicken
• 1 cup unsweetened coconut, shredded
• 1/3 cup lemon juice
• Chopped hot red peppers
• Salt & pepper

Instructions

1. Shred the chicken into bite-sized pieces; you can leave the skin on or remove it as oyu like. Place the chopped chicken into a large bowl.

2. Add the shredded, unsweetened coconut and combine it with the chicken until the salad is well mixed.

3. Add the chopped hot peppers and lemon juice and stir until everything is coated. Add as many peppers as you like, but be careful -- it can get spicy very quickly. Start with a few tablespoons of hot peppers and taste the salad to check the heat level.

4. Add salt and pepper to taste and stir again.

5. Serve cold as a salad or in a wrap, or hot over rice as a main dish.