Best Piña Colada Chicken Salad Recipes

Piña Colada Chicken Salad Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into tenders
1 cup all-purpose flour
2 large eggs, beaten
1 cup shredded coconut
Kosher salt
Freshly ground black pepper
1 head romaine lettuce
1 red bell pepper, thinly sliced
2 cups pineapple, chopped
1/2 cups coconut milk
Juice of 2 limes
Zest of 1 lime
Pinch crushed red pepper flakes

Steps:

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

Gluten-Free Layered Caribbean Chicken Salad image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 (6-oz.) container Yoplait® Original yogurt piña colada
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (4 oz)
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews

Steps:

In small bowl, mix dressing ingredients until well blended.
In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

Pina Colada Chicken image

Provided by Laurawombat Garcia

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 1/2 ounce) can cream of coconut
1/2 cup heavy cream
1 (8 1/4 ounce) can pineapple tidbits, drained
10 maraschino cherries, cut in half
1/4 cup sweetened flaked coconut, toasted

Steps:

In a large skillet, heat the oil over medium heat.
Season the chicken with the salt and pepper and sauté for 3 to 4 minutes per side, or until no pink remains and the juices run clear.
Remove to a platter and cover to keep warm.
Add the cream of coconut and heavy cream to the skillet; cook for 1 to 2 minutes, stirring until well combined.
Stir in the pineapple and cherries and return the chicken to the skillet.
Cook for 2 to 4 minutes, or until heated through. Sprinkle with the toasted coconut, and serve.

Pina Colada Chicken image

Provided by Shellbelle

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/3 cup light corn syrup
1 (8 ounce) can crushed pineapple, undrained
2 teaspoons soy sauce
1/4 cup light rum or 1/4 cup dark rum
1/4 cup shredded sweetened coconut
1/4 teaspoon ground ginger
1/4 teaspoon salt

Steps:

Place chicken in a shallow glass baking dish.
Place all other ingredients in a blender and blend thoroughly. Reserve 1/2 cup pina colada sauce, cover and refrigerate until ready to use for basting. Pour remaining pina colada marinade over chicken, cover and refrigerate 3 to 4 hours, or overnight.
Preheat grill to medium-high heat. Grill chicken 3 to 4 minutes per side, basting with reserved pina colada sauce and turning over frequently, until no pink remains and the juices run clear.

Nutrition Facts : Calories 243.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 68.4, Sodium 305.4, Carbohydrate 22.1, Fiber 0.5, Sugar 11.9, Protein 27.7