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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.

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Rate this recipe 4.6/5 (5 Votes)
Piña Colada Chicken Salad 1 Picture


  • 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


Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

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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