Pina Colada Chicken Salad
How pretty is this salad? Doesn’t it remind you of summer? I think all of my Hawaii posts made me miss fresh, tropical flavors!
This recipe was a home run and a complete fail at the same time.
The crispy coconut chicken was SO GOOD. I am a sucker for anything coconut, and I especially love the flavor and texture of toasted coconut. This was my first time breading chicken, and it turned out so well. I have avoided breading since I always figured it was just extra calories, but the coconut “breading” was delicious and added so much flavor to the chicken. I absolutely loved the chicken with the sweet pineapple, crisp red pepper, and crunchy macadamia nuts.
Sadly, the fail in this recipe was the dressing. It had great flavor, but no matter what I did, it simply would not thicken. It was so runny, and afterwards, I read all of the comments on the recipe with people saying the same thing. I love the concept of it, but I’ll have to try again with different amounts of the ingredients or different ingredients altogether! Potentially I will try using coconut cream instead of coconut milk?
Anyways, don’t let the dressing stop you from making the salad though–you can use a different dressing like a citrus or pineapple vinaigrette instead. I’ll keep you posted if I find a better recipe!
- 2-3 boneless skinless chicken breasts, pounded to 3/4 inch thickness
- 1 cup sweetened coconut flakes
- ½ cup flour
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 eggs
- 1 Tbsp water
- 1 red bell pepper, thinly sliced
- 2 cups chopped pineapple chunks
- ½ cup macadamia nuts, roughly chopped
- 1 cup crispy wonton strips
- 8 cups chopped romaine lettuce
For the “dressing”:
- 1½ cups coconut milk
- 1 cup pineapple juice
- 1 Tbsp vinegar
- 2 Tbsp olive oil
- 2 Tbsp greek yogurt
- ¼ tsp salt
- 2 Tbsp honey
Click here for the full recipe details.