Coconut Chicken Salad

 

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

1/4

teaspoon salt

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

1/4

teaspoon ground ginger

1

egg

1

cup Progresso® panko crispy bread crumbs

1

cup shredded unsweetened coconut*

Vegetable oil for frying

• 1 In small bowl, mix reserved pineapple juice, the olive oil, vinegar, garlic-pepper blend, 1/4 teaspoon ginger and the salt with whisk; set aside.
• 2 In medium bowl, toss lettuce, bell pepper and pineapple chunks; set aside.
• 3 Coat both sides of chicken with cornstarch; shake off excess. In shallow bowl, mix coconut milk, soy sauce, 1/4 teaspoon ginger and the egg with whisk until blended. In another shallow bowl, mix bread crumbs and coconut.
• 4 In large skillet, heat 1 inch vegetable oil over medium heat or to 350°F. Dip chicken in coconut milk mixture, then coat with bread crumb mixture. Cook chicken in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Drain on paper towels.
• 5 Stir dressing; drizzle over lettuce mixture and toss to coat. Divide salad among 4 plates. Cut chicken diagonally into slices; arrange on salads. Sprinkle with onions.