Piña Colada Chicken Salad

Name: Piña Colada Chicken Salad
Prep time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 c. all-purpose flour; Kosher salt; Freshly ground black pepper; 2 large eggs; 1 c. shredded coconut; 1 lb. boneless skinless chicken breasts, cut into tenders; 1 large head romaine, chopped; 1 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

By Lindsay FunstonUpdated: Jun 26, 2018

Approved by the Delish Test Kitchen

3.7

6 Ratings

Dish, Food, Cuisine, Ingredient, Salad, Vegan nutrition, Produce, Staple food, Vegetable, Fattoush,

Ethan Calabrese

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Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

40 mins

Jump to recipe

If you thought this chicken salad was going to have rum, sorry to disappoint you. But it does have coconut chicken, pineapple, and a tropical lime dressing that you'll want to drink just like a cocktail.

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Ingredients

1 cup
all-purpose flour
Kosher salt
Freshly ground black pepper
2
large eggs
1 cup
shredded coconut
1 lb.
boneless skinless chicken breasts, cut into tenders
1
large head romaine, chopped
1
red bell pepper, thinly sliced
2 cups
pineapple, chopped
1/2 cup
coconut milk
Juice of 2 limes, plus zest of 1
Pinch crushed red pepper flakes

Directions

1. Step 1Preheat 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. Step 2Bake until chicken is cooked through and coconut is golden, 12 minutes.
3. Step 3In a large bowl combine romaine, red pepper, pineapple, and chicken.
4. Step 4In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
5. Step 5Drizzle with dressing and serve.