Piña Colada Chicken Salad

-
We're obsessed with the crunchy coconut chicken.

YIELDS:    4
PREP TIME: 10 mins
TOTAL TIME: 30 mins

Ingredients

  • 1 lb. boneless skinless chicken breasts, cut into tenders
  • 1 c. all-purpose flour
  • 2 large eggs, beaten
  • 1 c. shredded coconut
  • kosher salt
  • Freshly ground black pepper
  • 1 head romaine
  • 1 red bell pepper, thinly sliced
  • 2 c. pineapple, chopped
  • 1/2 c. coconut milk
  • Juice of 2 limes
  • Zest of 1 lime
  • pinch of crushed red pepper flakes

 Directions

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



source: www.delish.com

Commentaires

Enregistrer un commentaire

Posts les plus consultés de ce blog

Black and Blue Salad

-
Image
This salad for two has all the components of a steak house-style dinner in a simple, low-calorie main dish salad. And it's ready in less than 20 minutes. Resting the steaks is important, as it retains juiciness. If you were to cut a steak without resting, the juices leach out of the steak and the texture and flavor would be compromised. Also, if you haven't made your own Blue Cheese Dressing before, now's the time to start: It's preservative-free and with much fewer calories. Active Time 10 Mins Total Time    15 Mins Yield  Serves 2 (serving size: 1 salad and 3 tablespoons dressing)  Ingredients 2 (4-ounce) beef tenderloin steaks  Cooking Spray  4 cups sliced romaine lettuce hearts (1 1/2 hearts)  1/2 cup vertically sliced red onion  2 plum tomatoes, each cut into 6 wedges  Blue Cheese Dressing  1/2 to 1 teaspoon freshly ground black pepper How to Make It Step 1 Heat a cast-iron skillet over medium-high heat. Coat steaks with cooking spray. Add
Lire la suite

Sorghum Salad with Carrots and Dandelion Greens

-
Image
It's all about layering flavors in this colorful company-worthy salad: a garlicky sumac yogurt sauce is spread on the plate, then topped with chewy sorghum, roasted carrots, blanched dandelion greens, and delicate celery leaves. 1 hour 20 mins 20 mins Serves 4 to 6 TOTAL TIME PREP YIELD INGREDIENTS 1 pound carrots, peeled and cut on the bias into 2-inch pieces 6 cloves garlic, skins on 1 dried bay leaf 3 sprigs thyme 2 tablespoons extra-virgin olive oil, plus more for drizzling Bertolli Rich Taste Extra Virgin Olive Oil 1.5 L $12.99 for 1 item thru 06/03 Kosher salt and freshly ground pepper 4 ounces dandelion greens, cut into 3-inch pieces 1 cup Greek yogurt DANNON Light & Fit Light Non-Fat Vanilla Greek Yogurt 5.3 Oz 4 pack $6.00 for 2 item thru 06/20 1/4 teaspoon ground sumac 1 cup Cooked Sorghum Flaky sea salt, such as Maldon, for serving 1/4 cup celery leaves, for serving DIRECTIONS 1. Preheat oven to 400 degrees. Toss carrots, g
Lire la suite