Total Time
Prep 45 mins
Cook 7 mins

A filling fruity chicken main dish salad that is a good warm weather lunch or dinner.

Ingredients Nutrition


  1. Spread the coconut out on a baking sheet.
  2. Toast in a 350° oven for 5-7 minutes until light gold; stir frequently and don't let the coconut burn; set aside.
  3. Drain the pineapple chunks and reserve 3 tablespoons of the juice.
  4. Set the pineapple chunks aside; whisk together the 3 tablespoons pineapple juice and remaining dressing ingredients in a large serving bowl.
  5. Add in the pineapple chunks, chicken, mango, banana, green onion, and bell pepper; toss to coat well.
  6. Divide the lettuce leaves among individual plates.
  7. Spoon salad onto the center of the lettuce.
  8. Sprinkle toasted coconut over the top and serve.

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