Fat And Sassy Mama's Caribbean Chicken Salad
6 boneless chicken breasts, cubed
•1 teaspoon thyme
•1 cup mayonnaise
•1/2 cup sour cream
•1 can pineapple tidbits, drained and juice reserved
•4 green onions, chopped
•3/4 cup celery, diced
•1/4 cup toasted coconut
•1 mango, cubed
1. Preheat oven to 375 degrees. On a large baking sheet place chicken breasts. Sprinkle with salt, pepper and thyme. Drizzle with olive oil and place in oven to bake for 30 minutes. Remove from oven and allow to cool.
2. In a small bowl mix together the mayonnaise, sour cream, 2 tablespoon of coconut milk, and 1/4 cup of reserved pineapple juice. Mix together.
3. In a large mixing bowl, add the cubed chicken, pineapple tidbits, green onions, celery, coconut and mango. Pour dressing over the top and carefully toss to cover every ingredient with the dressing.
4. Place in refrigerator to chill. Serve with croissants or on a bed of lettuce. Serves: 6