2-3boneless skinless chicken breastspounded to ¾ inch thickness
1cupsweetened coconut flakes
1red bell pepperthinly sliced
2cupschopped pineapple chunks
½cupmacadamia nutsroughly chopped
1cupcrispy wonton strips
8cupschopped romaine lettuce
1 ½cupscoconut milk
1 cuppineapple juice
2tablespoonsgreek yogurt (may sub sour cream)
2tablespoonshoney(or more to taste)
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.
Store extra salad dressing in airtight container in the fridge.