5 from 15 votes
Pina Colada Chicken Salad
Pina Colada Chicken Salad combines baked coconut-crusted chicken tenders and grilled pineapple with a crisp mix of romaine, radicchio, and bell pepper. The salad offers a tropical twist with a creamy coconut milk and lime dressing, accented by basil, toasted coconut, and macadamia nuts for added texture. The balance of sweet grilled pineapple and lightly spiced chicken creates a refreshing, layered flavor profile that suits a light lunch or dinner.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Calories:
621 kcal
Course:
Main Course, Salad
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 621
% 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.