Chicken recipes

Piña Colada Chicken Salad

If your notion this chicken salad was going to have rum, sorry to disappoint you. But it does have coconut fowl, pineapple, and a tropical lime dressing that you’ll be wanting to drink similar to a cocktail.

Piña Colada Chicken Salad

Piña Colada Chicken Salad

INGREDIENTS

1 c. all-purpose flour

Kosher salt

Freshly ground black pepper

large eggs
1 c. shredded coconut
1 lb. boneless skinless chicken breasts, cut into tenders
large head romaine, chopped
red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk

Juice of 2 limes, plus zest of 1

Pinch crushed red pepper flakes

 

DIRECTIONS

  1. Preheat oven to 400°. In a shallow bowl, season flour with salt and pepper. In another shallow bowl, beat eggs. In a third shallow bowl, add coconut. Dredge chicken in flour, then egg, then coconut and transfer to a baking sheet.
  2. Bake until chicken is cooked through and coconut is golden 12 minutes.
  3. In a large bowl combine romaine, red pepper, pineapple, and chicken.
  4. In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
  5. Drizzle with dressing and serve.

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