Piña Colada Chicken Salad Recipe 475 Recipes

PIñA COLADA CHICKEN SALAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper. Bake until cooked through and coconut is golden, about 12 minutes. Meanwhile, arrange salad. In a large bowl combine romaine, red pepper, pineapple, and chicken. In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt. Drizzle salad with dressing and serve.

PINA COLADA CHICKEN

Steps:

• In a large skillet, heat the oil over medium heat.
• Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
• Remove to a platter and cover to keep warm.
• Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
• Stir in the pineapple and cherries and return the chicken to the skillet.
• Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

PINA COLADA SALAD

Steps:

• Combine milk, pina colada mix, and pineapple juice.
• Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
• Chill for several hours.
• Can garnish each serving with pineapple chunks and maraschino cherries.

PINA COLADA FRUIT SALAD

Steps:

• For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing., Refrigerate, covered, until serving. If desired, top with mint.

PINA COLADA SALAD

Steps:

• Mix crushed pineapple with juice, instant pudding and coconut.
• Fold in Cool Whip.
• Cream together cream cheese and sugar in separate bowl.
• Then fold into other mixture; chill.