Categories: Salad
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 each salt + pepper
- 1 teaspoon garlic powder
- 2 eggs + 1 tablespoon water, whisked
- 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
- 11/2 cups coconut milk
- 1 cup pineapple juice
- 3 teaspoons vinegar
- 2 tablespoons olive oil
- 2 tablespoons greek yogurt (may sub sour cream)
- 1/4 teaspoon salt
- 2 tablespoons honey (or more to taste)
Directions
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Whisk together all dressing ingredients. Cover and chill until ready to use.
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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.
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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)
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Top romaine with chicken tenders, red peppers, pineapple chunks, macadamia nuts, and top with wonton strips. Serve with pina colada dressing.