Piña colada chicken salad
Ingredients
- 1 c. shredded coconut
- kosher salt
- Freshly ground black pepper
- 1 head romaine
- 1 red bell pepper thinly sliced
- 2 c. pineapple chopped
- ½ c. coconut milk
- Juice of 2 limes
- Zest of 1 lime
- pinch of crushed red pepper flakes
Instructions
- Preheat oven to 400°.
- Dredge chicken in flour, egg and coconut and transfer to a baking sheet.
- Season generously with salt and pepper.
- Bake until cooked through and coconut is golden, 12.
- Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
- In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
- Drizzle with dressing and serve
