Pina Colada Chicken Salad
User Reviews
5
Pina Colada Chicken Salad
Description
The Pina Colada Chicken Salad brings together coconut-flavored chicken and tropical fruit, creating a balance of sweet, savory, and crunchy elements. Chicken breasts are sliced, seasoned, and coated with a coconut and flour mix before baking until lightly browned with slightly charred coconut flakes. The salad base uses chopped romaine lettuce topped with red bell pepper for mild sweetness, pineapple chunks for juicy brightness, and chopped macadamia nuts for added crunch. Crispy wonton strips contribute a contrasting texture.
The accompanying dressing blends coconut milk, pineapple juice, vinegar, olive oil, Greek yogurt, and honey, providing a creamy and tangy complement that enhances the tropical profile of the salad. This dish combines a variety of textures—tender chicken, crisp vegetables, crunchy nuts, and crisp wontons—with layered sweet and savory flavors that make it distinctive.
Serve the salad as a fresh main course or a substantial side dish. The balance of protein from the chicken and fresh ingredients makes it versatile for casual meals. The dressing can be prepared in advance and kept chilled to maintain its freshness. Baking the chicken strips on a greased sheet with a careful coating process ensures they remain crisp without overcooking.
Extra salad dressing can be stored in an airtight container in the refrigerator for later use, allowing flexibility in meal preparation and additional servings.
Ingredients
- 2-3 chicken breast pounded to ¾ inch thickness, boneless skinless
- 1 cup sweetened coconut flakes
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 egg
- 1 tablespoon water
- 1 red bell pepper thinly sliced
- 2 cups pineapple chopped chunks
- ½ cup macadamia nuts roughly chopped
- 1 cup crispy wonton strips
- 8 cups romaine lettuce chopped
Dressing
- 1 ½ cups coconut milk
- 1 cup pineapple juice
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- 2 tablespoons Greek yogurt (may sub sour cream)
- ¼ teaspoon salt
- 2 tablespoons honey (or more to taste)
Instructions
- 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. Season the chicken with the salt, pepper, and garlic powder, then slice the chicken into 1-2 inch wide strips. Toss chicken pieces in flour, then egg mixture, then toss in the coconut to coat well. Place coated chicken strips on prepared baking sheet 2 inches apart.
- Spray chicken strips 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 should begin to char slightly)
- Top romaine with chicken tenders, red peppers, pineapple chunks, macadamia nuts, and top with wonton strips. Serve with pina colada dressing.
Notes
- Store extra dressing in an airtight container in the refrigerator to maintain freshness for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 750 kcal
% Daily Value*
| Calories | 750kcal | 38% |
| Carbohydrates | 65g | 22% |
| Protein | 22g | 44% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 613mg | 26% |
| Potassium | 896mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 42g | 84% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 57mg | 63% |
| Calcium | 89mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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