Crunchy Coconut Chicken Salad

1. Prepare your chicken with your preferred method. You can bake it in the oven at 400 F for 30 minutes, or cook it in a pressure cooker (e.g., 20 minutes from frozen). When chicken is ready, let it cool before shredding with two forks.
2. Toast the coconut in a pan on medium-low heat, stirring every minute to prevent burning, until golden. Remove from pan immediately to let cool.
3. Make the dressing by whisking together soy sauce (or coconut aminos), sesame oil, lime juice, and maple syrup in a small bowl.
4. Add the shredded chicken, sliced scallions, halved sugar snap peas, sliced cucumbers, roughly chopped almonds, diced mango, and cilantro to a large bowl. Pour over the dressing, add the toasted coconut and sesame seeds, and toss everything together. Serve room temperature or chilled!