Summer Salad Series

Piña Colada Chicken Salad



  • 1 lb. boneless skinless chicken breasts, cut into tenders
  • 1 c. all-purpose flour
  • 2 large eggs, beaten
  • 1 c. shredded coconut
  • kosher salt
  • Freshly ground black pepper
  • 1 head romaine
  • 1 red bell pepper, thinly sliced
  • 2 c. pineapple, chopped
  • 1/2 c. coconut milk
  • Juice of 2 limes
  • Zest of 1 lime
  • pinch of crushed red pepper flakes


  1. Preheat oven to 400 degrees F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper.
  2. Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple, and chicken.
  3. In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt.
  4. Drizzle with dressing and serve.

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