Best 3 Toasted Coconut Chicken Salad Recipes
Craving a tropical twist to your lunchtime routine? Look no further than our tantalizing Toasted Coconut Chicken Salad, a culinary masterpiece that embodies the vibrant flavors of paradise. Picture tender chicken enveloped in a golden-brown toasted coconut coating, nestled atop a bed of crisp greens, juicy pineapple, crunchy almonds, and a hint of sweetness from dried cranberries. Drizzle our creamy coconut dressing over this delightful ensemble, and prepare your taste buds for an explosion of tropical goodness. And if you're looking for more culinary adventures, explore our curated collection of enticing recipes. Embark on a culinary journey with our succulent Slow Cooker Salsa Verde Chicken, tantalize your taste buds with our zesty Lemon-Herb Chicken and Asparagus Sheet Pan Dinner, or indulge in the comforting warmth of our hearty Chicken and Dumplings. Our culinary creations promise an unforgettable dining experience, whether you're seeking a quick weeknight meal or a special occasion feast. Dive into our treasure trove of flavors and let your taste buds embark on an extraordinary adventure.
Let's cook with our recipes!
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
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 PINEAPPLE CHICKEN
Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds.
Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 620mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 2g fiber), Protein 23g protein.
Tips:
- For the best flavor, use fresh coconut flakes. If you don't have fresh coconut flakes on hand, you can use unsweetened shredded coconut, but it won't have the same toasted flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to season the chicken well before cooking. This will help to develop flavor and prevent the chicken from becoming dry.
- Cook the chicken over medium heat until it is cooked through. Overcooking will make the chicken tough and dry.
- Let the chicken cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
- When assembling the salad, be sure to use a light hand with the dressing. You can always add more dressing if needed, but it's difficult to take it out once it's in.
Conclusion:
This toasted coconut chicken salad is a delicious and refreshing dish that is perfect for a summer lunch or dinner. It's also a great way to use up leftover chicken. The combination of toasted coconut, sweet pineapple, and crunchy pecans is sure to please everyone at the table. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!
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