Piña Colada Chicken Salad
This piña colada chicken salad combines crispy coconut-crusted chicken, juicy pineapple, and a bright lime-coconut dressing, making for a refreshing and healthy tropical meal.
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
Instructions
- Preheat your oven to 400°F. Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with shredded coconut.
- Coat each chicken tender by dredging it in flour, dipping it in the egg wash, and finally pressing it into the shredded coconut to cover completely. Place the coated tenders onto a baking sheet.
- Bake the chicken for 12 minutes, or until fully cooked and the coconut crust is golden brown. The chicken should be tender and juicy.
- In a large mixing bowl, combine the chopped romaine, red bell pepper, and pineapple. Add the baked coconut chicken tenders on top.
- In a small bowl, whisk together the coconut milk, lime juice, lime zest, and crushed red pepper flakes. Season with a pinch of kosher salt to taste.
- Drizzle the dressing over the salad, toss gently to coat, and serve immediately. Enjoy!