Tropical Coconut Chicken Salad | The Nutritionist Reviews
Wednesday, July 24, 2019

Tropical Coconut Chicken Salad

Tropical Coconut Chicken Salad features is loaded with crispy baked coconut chicken, pineapple, kiwi, mango and more with a homemade pineapple vinaigrette!
Crispy Coconut Chicken Salad
One day when laying down to take a nap with Adalyn, I dreamed up this delicious summer salad recipe! I was thinking about how I used to make coconut breaded chicken and it was one of my favorites. I totally forgot about it and hadn't made it in a long time and wanted to get it back on my menu.

Baked coconut chicken
Then, I came up with the idea of making a tropical salad to go with it including lots of fresh fruit and a homemade pineapple vinaigrette. I couldn't get the idea for this Tropical Coconut Chicken Salad out of my head and right when I got up from the nap, I wrote down the idea to make ASAP!

Tropical Coconut Chicken Salad
You can use whatever fruit that is in season or that you have on hand for this recipe. Some great options are mango, kiwi, pineapple, peaches, strawberries, cherries and plums. The options are endless! When deciding what kind of fruit vinaigrette to make, I thought that a pineapple vinaigrette would be totally tropical and perfect for this recipe. It turned out so good! The dressing is a mix of sweet and savory and works really well over the tropical fruit based salad.

Tropical coconut chicken salad with pineapple vinaigrette

Crispy Coconut Chicken

I breaded the chicken in a mix of shredded coconut, spices and breadcrumbs. I baked the chicken in the oven and it came out perfectly crispy! I used to cook it in a pan and it would stick and then I learned to bake it and it turned out so much better! The chicken turned out so crispy and flavorful with the coconut breading. I can't wait to make this again and again! It would make a perfect appetizer as well. I would make a dipping sauce to go along with it!

Coconut chicken salad
This delicious salad was served on the Mikasa Abbey dinnerware set. For the most part, I prefer white dinnerware so the food can really stand out and this set is so beautiful! It has a fun embossed basketweave design to make it not your ordinary plain white dishes. They are fancy enough to be used as china but simple enough to be used as everyday dishware too. They're microwave and dishwasher safe as well.

Tropical chicken salad
The glass is the cheers by Mikasa highball glasses which I have actually been using for a year or two and love them. The flatware is the gorgeous Mikasa Wallace Duchess set. It is made of stainless steel and I love the look of it. It has a fancy pattern which is what I love to use for my everyday flatware.

Healthy tropical coconut chicken salad

Tropical Coconut Chicken Salad

Tropical Coconut Chicken Salad features is loaded with crispy breaded baked coconut chicken, pineapple, kiwi, mango and more with a homemade pineapple vinaigrette!
Yield: serves 4 

Tropical Coconut Chicken Salad

Tropical Coconut Chicken Salad features crispy breaded coconut chicken, pineapple, kiwi, mango and more with a homemade pineapple vinaigrette!
Prep Time:  10 minutes Cook time: 20 minutes Total time: 30 minutes

INGREDIENTS

  • Crispy Coconut Chicken
  • 1 pound boneless, skinless chicken breasts
  • 1 egg
  • 1/3 cup shredded coconut
  • 1/3 cup breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • Pineapple Vinaigrette
  • 1 cup fresh pineapple
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon black pepper
  • Tropical Salad
  • 6-8 cups lettuce, chopped
  • 2 kiwi, peeled and sliced
  • 1 mango, peeled and sliced
  • 1/2 cup blueberries
  • 1 cup cherries
  • 1 cup pineapple, chopped

INSTRUCTIONS

  1. Preheat oven to 400 degrees. In a bowl, crack and whisk egg.
  2. Cut chicken breasts into thin, small strips. On a large plate, mix together coconut, breadcrumbs, garlic, onion and black pepper.
  3. Rub olive oil on a sheet pan. Take chicken strips and dip in egg and then dip in coconut breadcrumb mixture. Place each chicken strip on sheet pan.
  4. Bake in oven for 10 minutes flipping halfway through and then for another 5 minutes until chicken strips are cooked through and crispy.
  5. Meanwhile, blend together all ingredients for pineapple vinaigrette in a blender.
  6. Chop lettuce and fruit.
  7. In bowls or on a plate, lay out lettuce, top with fruit and coconut chicken and drizzle with pineapple vinaigrette.
Enjoy!

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Like this recipe? Check out other salad recipes:

Fattoush Salad

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Tropical Coconut Chicken recipe
Disclosure: This post is sponsored by Mikasa- a brand that I have personally used for 10+ years and love!

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