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Pina Colada Chicken Salad
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Pina Colada Chicken Salad

This sensational summer salad has baked coconut chicken tenders, fresh pineapple, macadamia nuts, and a creamy pina colada vinaigrette dressing!
Course Main Course, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany

Ingredients

  • 2-3 boneless skinless chicken breasts, pounded to 3/4 inch thickness
  • 1 cup sweetened coconut flakes
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • 1 tablespoon water
  • 1 red bell pepper, thinly sliced
  • 2 cups chopped pineapple chunks
  • 1/2 cup macadamia nuts, roughly chopped
  • 1 cup crispy wonton strips
  • 8 cups chopped romaine lettuce

Dressing

  • 1 1/2 cups coconut milk
  • 1 cup pineapple juice
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons greek yogurt (may sub sour cream)
  • 1/4 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.