COCONUT CHICKEN SALAD
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.
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
- In medium bowl, toss lettuce, bell pepper and pineapple chunks; set aside.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 Serving
COCONUT CHICKEN SALAD
Make and share this Coconut Chicken Salad recipe from Food.com.
Provided by Savvy Hostess
Categories Coconut
Time 1h
Yield 2 serving(s)
Number Of Ingredients 25
Steps:
- For Chicken:.
- In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
- In a medium bowl, beat eggs, milk and coconut extract.
- Dip chicken strips into beaten eggs, then dip in seasoned flour.
- Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
- Heat 1/2 inch of oil in frying pan over medium high heat.
- Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
- Remove from pan and let stand for 3 minutes. Cut in slices.
- For Salad:.
- Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
- Place coconut chicken over greens. Serve with honey mustard dressing.
- For Dressing:.
- In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.
Nutrition Facts : Calories 2091.4, Fat 102.9, SaturatedFat 36.9, Cholesterol 537.4, Sodium 3522.9, Carbohydrate 215.6, Fiber 27.9, Sugar 100, Protein 88.3
TOASTED COCONUT CHICKEN SALAD
Chicken salad with chopped apple, celery, and grapes in a creamy Dijon mustard dressing is topped with toasted coconut and almonds.
Provided by Silk
Categories Silk®
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly toast coconut and almonds for about 5 minutes. Check often--coconut may brown first. Set aside.
- Whisk together yogurt, Silk, garlic powder, lemon juice, cider vinegar and mustard in a large bowl.
- Add remaining ingredients (except toasted coconut and almonds), tossing to combine.
- Top with toasted coconut and almonds to serve.
Nutrition Facts : Calories 205 calories, Carbohydrate 13.6 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 122.2 mg, Sugar 6.9 g
TOASTED CHICKEN SALAD SANDWICHES
I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
COCONUT CHICKEN NOODLE SALADS
Layer up noodles, beans, tomatoes, spinach and chicken in jars to serve at a family picnic. These mini salads come with a tasty coconut and peanut dressing
Provided by Good Food team
Categories Lunch
Time 45m
Number Of Ingredients 9
Steps:
- Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 10-15 mins until the chicken is cooked through. Cool, then chill until cold.
- Cook the noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.
- Divide the noodles between four jars or boxes and spoon over the coconut dressing, or take it with you in a separate jar. Add the beans and tomatoes followed by the chicken and spinach. Seal the lid and chill the jars until you need to pack them. Serve in the jar or, for smaller children tip into bowls.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
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