Total Time
52mins
Prep 45 mins
Cook 7 mins

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

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a