Side Pannel
Pina Colada Chicken Salad
Pina Colada Chicken Salad
- Recipe Submitted by Cobb on 11/30/2014
Category: Main Dish, Chicken, Salads
Ingredients List
- 2-3 boneless skinless chicken breasts, cut into bite size pieces
- 1 cup sweetened coconut flakes
- 1 cup of Italian Bread Crumbs
- salt and pepper to taste
- 1 teaspoon garlic salt
- 1 can of pineapple tidbits, (remove and save pineapple
- juice- you need it for your chicken)
- 6 cups of spinach or your favorite salad
- ~~ Dressing ~~
- 1½ cups coconut milk
- 1 cup pineapple juice (not the pineapple juice from above)
- 3 teaspoons vinegar
- 2 tablespoons olive oil
- 2 tablespoons plain greek yogurt (may sub sour cream)
- ¼ teaspoon salt
- 2 tablespoons honey (or more to taste)
Directions
Whisk together all dressing ingredients. Cover and chill until ready to use.
Preheat oven to 400 and heavily grease a baking sheet with cooking spray. Cut the chicken into bite sized pieces.
Mix together the breadcrumbs and coconut flakes.
Place your cut chicken pieces in the pineapple juice then toss in the coconut and breadcrumb mixture and coat well.
Place coated chicken on non stick sprayed baking sheet 2 inches apart.
Spray chicken chunks with cooking spray and bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes until cooked through and lightly browned. (The coconut flakes might get dark brown, but that is okay).
Place your spinach on your plate and put your chicken tenders, red peppers, and reserved pineapple tidbits on top. Serve with pina colada dressing.
(side note, this salad is delicious with any kind of dressing if you don't want to make your own)
For the dressing mix the dressing ingredients together until well blended and serve over salad.
Preheat oven to 400 and heavily grease a baking sheet with cooking spray. Cut the chicken into bite sized pieces.
Mix together the breadcrumbs and coconut flakes.
Place your cut chicken pieces in the pineapple juice then toss in the coconut and breadcrumb mixture and coat well.
Place coated chicken on non stick sprayed baking sheet 2 inches apart.
Spray chicken chunks with cooking spray and bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes until cooked through and lightly browned. (The coconut flakes might get dark brown, but that is okay).
Place your spinach on your plate and put your chicken tenders, red peppers, and reserved pineapple tidbits on top. Serve with pina colada dressing.
(side note, this salad is delicious with any kind of dressing if you don't want to make your own)
For the dressing mix the dressing ingredients together until well blended and serve over salad.
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