Coconut Chicken Salad

Andi, former Betty Crocker Kitchens editor turns everyone’s favorite coconut chicken appetizer into an dinner salad.

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Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

Pineapple Dressing

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

Salad

6: cups torn romaine lettuce

1: red bell pepper, cut into thin strips

2: green onions, sliced

Chicken

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

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Directions

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.

EXPERT TIPS

Expert Tips

*Use unsweetened coconut when frying the chicken because sweetened coconut will burn in the hot oil before the chicken reaches 165°F.

To make Baked Coconut Chicken, substitute sweetened coconut for the unsweetened because it will brown better. Heat oven to 375°F. Line 15x10-inch pan with foil; spray foil with cooking spray. Set wire cooling rack in pan. Coat chicken as directed in recipe; place on rack in pan. Spray chicken with cooking spray (hold can 6 to 8 inches above chicken and evenly spray each piece about 15 seconds). Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

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