Pina Colada Chicken Salad
Ingredients:
- boneless skinless chicken breasts, cut into bite size pieces - 2 - 3
- sweetened coconut flakes - 1 cup
- Italian Bread Crumbs - 1 cup
- salt and pepper - to desired taste
- garlic salt - 1 tsp
- pineapple tidbits, (drain, save juice for chicken) - 1 can
- spinach OR salad greens of choice - 6 cups
- Pina Colada Dressing --
- coconut milk - 1 1/2 cups
- pineapple juice (not the pineapple juice from above) - 1 cup
- vinegar - 3 tsp
- olive oil - 2 T
- sour cream - 2 T
- salt - 1/4 tsp
- honey - 2 T OR more to desired taste
Instructions:
Prepare dressing --in a bowl, whisk all dressing ingredients together. Cover, place in refrigerator until ready to use.
Prepare chicken -- cut chicken into bite sized pieces. Mix together breadcrumbs and coconut. Place chicken in the pineapple juice then toss chicken in the coconut mixture; coat well. Place coated chicken on a heavily greased baking sheet 2 inches apart. Spray chicken chunks with cooking spray.
Bake in a preheated 400 degree oven for 6 - 8 minutes, flip chicken over, cook for another 6 - 8 minutes until cooked through and lightly browned. (Coconut flakes might get dark brown, which is okay).
Place spinach on serving plate, top with chicken and pineapple tidbits. Serve with pina colada dressing.
