Pina Colada Chicken Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
621 kcal
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Course
Main Course, Salad
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Cuisine
American
Pina Colada Chicken Salad
Description
Pina Colada Chicken Salad features chicken breast tenders coated in flour, egg, and shredded coconut with lime zest, then baked until golden. Grilled pineapple slices brushed with maple syrup and lime add a fruity char that complements the chicken. The salad base is a mix of romaine lettuce and radicchio with sliced red onion and red bell pepper, providing a fresh and crunchy contrast. The dressing combines coconut milk, lime juice, avocado oil, balsamic vinegar, pineapple juice, and a pinch of red pepper flakes, offering a tangy and slightly spicy dressing that ties all components together.
The salad is garnished with fresh basil, toasted coconut, and macadamia nuts, contributing fresh herbal notes and crunchy textures. This dish delivers an interplay between sweet, tangy, and mildly spicy flavors, enhanced by the mix of textures from crispy coconut-coated chicken to crisp greens and tender grilled pineapple.
This salad works well as a standalone meal on warm days or as part of a larger spread, bringing tropical flavors to the table. It requires some advance preparation given baking and grilling steps but results in a satisfying combination of flavors and textures.
Ingredients
- 1/2 c. all-purpose flour
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 egg large
- 1 cup coconut unsweetened, shredded
- 1 teaspoon lime zest
- 1 lb. chicken breast boneless skinless - cut into tenders
- 1 romaine lettuce chopped, large head
- 1 radicchio chopped
- 1/2 red onion thinly sliced
- 1 red bell pepper thinly sliced
Grilled pineapple:
- 2 tablespoons maple syrup
- 1 tablespoon lime
- 1/2 pineapple
Dressing:
- 1/3 cup coconut milk full-fat
- 1 lime juiced
- 3 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon pineapple juice
- Pinch red pepper flakes crushed
- salt to taste
- black pepper to taste
Garnish:
- 1 teaspoon basil chopped, fresh
- macadamia nuts
- coconut toasted
Instructions
- Preheat oven to 400 degrees F.
- In a shallow bowl, mix flour with some salt and pepper. In another shallow bowl, beat the eggs. In a third shallow bowl, add shredded coconut and lime zest, and stir to combine.
- Dredge chicken in flour, after that in the egg, then in shredded coconut, well to coat, and transfer to a parchment paper lined baking sheet.
- Bake chicken until cooked through and golden, about 12-15 minutes.
- Slice the pineapple, brush the slices with maple syrup and lime mixture.
- Cut it into chunks and cook on the hot grill for a few minutes on both sides, it should be nicely charred.
- In a large bowl combine romaine lettuce, radicchio, red onion, bell pepper, grilled pineapple, and baked chicken.
- In a small bowl, whisk together dressing ingredients and drizzle it over the salad.
- Garnish with basil, some toasted coconut, and chopped macadamia nuts. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 154mg | 51% |
| Sodium | 231mg | 10% |
| Potassium | 920mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 30g | 60% |
| Vitamin A | 1834IU | 37% |
| Vitamin C | 101mg | 112% |
| Calcium | 106mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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