Piña Colada Chicken Salad
A great recipe for a lunch to take to the office or a light dinner. Baked coconut crusted chicken and salad dressed with lime, coconut milk, and pepper flakes.
- 1 pound boneless skinless chicken breasts, cut into tenders
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut
- Kosher salt
- Freshly ground black pepper
- 1 head romaine lettuce
- 1 red bell pepper, thinly sliced
- 2 cups pineapple, chopped
- 1/2 cups coconut milk
- Juice of 2 limes
- Zest of 1 lime
- Pinch crushed red pepper flakes
Preparation time 10mins
Cooking time 30mins
Adapted from delish.com
Preheat oven to 400°F.
Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, about 12 minutes.
Meanwhile, arrange salad. In a large bowl combine romaine, red pepper, pineapple, and chicken.
In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt.
Drizzle salad with dressing and serve.