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Coconut Chicken Salad
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Prep Time:
40 minutes
Total Time:
40 minutes
Delicious coconut chicken salad with a refreshing pineapple dressing. A modern take on a classic favorite appetizer.
Ingredients:
  • 1 can (8 oz) pineapple chunks in juice, drained, juice reserved
  • 1/4 cup olive oil
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon garlic-pepper blend
  • 1/4 teaspoon ground ginger
  • 6 cups torn romaine lettuce
  • 1 red bell pepper, cut into thin strips
  • 2 green onions, sliced
  • 4 boneless skinless chicken breasts
  • 1/4 cup cornstarch
  • 3/4 cup canned coconut milk (not cream of coconut)
  • 2 teaspoons soy sauce
  • 1 egg
  • 1 cup Progresso™ panko crispy bread crumbs
  • 1 cup shredded unsweetened coconut*
  • Vegetable oil for frying
Instructions:
  • In a small bowl, whisk together the reserved pineapple juice, olive oil, vinegar, garlic-pepper blend, 1/4 teaspoon ginger, and salt; set aside.
  • Combine crisp lettuce leaves with colorful bell pepper slices and juicy pineapple chunks in a medium bowl; set aside for later.
  • Dredge both sides of the chicken in cornstarch, shaking off excess. In a shallow bowl, whisk together coconut milk, soy sauce, 1/4 teaspoon ginger, and egg until combined. In another shallow bowl, combine bread crumbs and coconut.
  • Heat a generous amount of vegetable oil in a large skillet until it reaches 350°F. Dip the chicken in coconut milk mixture followed by the bread crumb mixture. Fry the chicken in the oil for 10 to 12 minutes, flipping it once, until the juices run clear and the chicken reaches an internal temperature of at least 165°F. Drain on paper towels before serving.
  • Mix dressing and drizzle over lettuce mixture before tossing to coat. Plate salad on 4 plates. Cut chicken into diagonal slices and arrange on salads. Finish by sprinkling with onions.

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