Piña Colada Chicken Salad

By á-4084

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.

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

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from delish.com

Preparation

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.