Pina Colada Chicken Salad Recipe

This Pina Colada Chicken Salad, is my new favorite, healthy go to. I love to make it ahead of time, then eat it for lunch throughout the week. My kids also love when I make this for dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: Healthy dinner recipe, healthy lunch

Servings:

Calories: 767kcal

Equipment

Mixing Bowl
Baking Sheet

Ingredients

1 ½ cups coconut milk
1 cup pineapple juice
3 teaspoons vinegar
2 Tablespoons olive oil
2 Tablespoons plain Greek Yogurt
¼ teaspoon salt
2 Tablespoons honey to taste
3 boneless chicken breasts cut into bite sized pieces
1 cup sweetened shredded coconut
1 cup Italian Breadcrumbs
salt and pepper to taste
1 teaspoon garlic salt
20 ounces pineapple tidbits drain and reserve juice
6 cups spinach leaves baby

Instructions

For the dressing, whisk together coconut milk, pineapple juice, vinegar, olive oil, Greed yogurt, salt, and honey. Cover and chill until ready to use.
Preheat oven to 400 and heavily grease a baking sheet with cooking spray.
Cut the chicken into bite sized pieces.
Mix the coconut and breadcrumbs together in a medium sized bowl.
Place your cut chicken pieces in the pineapple juice that has been drained from the can of pineapple tidbits.
Then toss in the coconut and breadcrumb mixture and coat well.
Place coated chicken on non stick sprayed baking sheet 2 inches apart.
Spray chicken chunks with cooking spray and bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes until cooked through and lightly browned. (The coconut flakes may get dark brown, but that is okay).
Divide spinach leaves onto 4 plates and put your chicken tenders, red peppers, and pineapple tidbits on top.
Serve with pina colada dressing.

Notes

You can sub sour cream in for the Greek Yogurt. This salad is delicious with any kind of dressing if you don't want to make your own.

Nutrition