Coconut chicken is everyone's favorite appetizer, and it gets an updated twist in this satisfying salad. The easy-prep pineapple dressing gives it a tropical flavor boost.
*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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