Pina Colada Chicken Salad Recipe

Cooking Directions

• STEP 1.In a small bowl, whisk together the coconut milk, pineapple juice, lime juice, honey, and salt to make the dressing.
• STEP 2.Place the chicken breasts in a resealable plastic bag and pour half of the dressing over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-8 minutes per side, or until cooked through.
• STEP 4.Let the chicken rest for a few minutes, then slice it into thin strips.
• STEP 5.In a large bowl, combine the sliced chicken, pineapple chunks, coconut flakes, and chopped cilantro. Pour the remaining dressing over the salad and toss to coat.
• STEP 6.Serve the Pina Colada Chicken Salad on a bed of fresh greens or in a pineapple boat. Enjoy!

Cooking Tips

• For extra flavor, you can add a splash of rum to the dressing.
• If you don't have a grill, you can also cook the chicken in a skillet or bake it in the oven.
• To make it a complete meal, you can add some cooked quinoa or rice to the salad.

Storage and Serving

• Leftover Pina Colada Chicken Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving, give the salad a good toss to redistribute the dressing and flavors.
• This salad is best served chilled.