Coconut Chicken Salad

Name: Coconut Chicken Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters canned coconut milk (not cream of coconut); 1 Tbsp cider vinegar; 59 milliliters cornstarch; 1 egg; 2 green onions, sliced; 0 teaspoons ground ginger; 59 milliliters olive oil; 237 milliliters Progresso® panko crispy bread crumbs; 1 teaspoons garlic-pepper blend; 8 can pineapple chunks in juice, drained, juice reserved; 1 red bell pepper, cut into thin strips; 1 liters torn romaine lettuce; 0 teaspoons salt; 4 boneless skinless chicken breasts; 2 teaspoons soy sauce; 237 milliliters shredded unsweetened coconut; 4 servings Vegetable oil for frying

Coconut Chicken Salad might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 650 calories, 32g of protein, and 46g of fat per serving. This recipe serves 4. Head to the store and pick up coconut milk, bell pepper, garlic-pepper blend, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.

Ingredients you will need

Pineapple Juice

Olive Oil

Vinegar

Garlic

Ginger

Pepper

Salt

Equipment you will use

Whisk

Bowl

In medium bowl, toss lettuce, bell pepper and pineapple chunks; set aside.

Ingredients you will need

Pineapple Chunks

Bell Pepper

Lettuce

Equipment you will use

Bowl

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.

Ingredients you will need

Breadcrumbs

Coconut Milk

Corn Starch

Soy Sauce

Whole Chicken

Coconut

Ginger

Shake

Egg

Equipment you will use

Whisk

Bowl

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).

Ingredients you will need

Cooking Oil