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.

Photo by Lee C.
Adapted from delish.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

1

servings

Adapted from delish.com

Ingredients

  • 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

Directions

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.

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