Tropical Toss

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

• Ready In: 52 mins
• Serves: 4

Ingredients

• 1⁄2 cup sweetened flaked coconut

• Dressing

• 1 (20 ounce)  pineapple chunks in juice, undrained
• 3  tablespoons  frozen orange juice concentrate, thawed
• 2  tablespoons  fresh squeezed lime juice
• 1  tablespoon  vegetable oil
• 1  teaspoon  fresh grated ginger
• 1  teaspoon light brown sugar
• 1⁄8-1⁄4 teaspoon red pepper flakes
•  salt

• Salad

• 3  cups  large shreds of rotisserie chicken, skin removed and meat pulled apart by hand
• 1 1⁄2 cups mangoes, chunks (I use jarred mango slices, drained and cut into 1/2 inch chunks; packed firmly)
• 1  medium banana, sliced into 1/4-inch slices
• 3  medium green onions, thinly sliced
• 1⁄2 cup  finely chopped red bell pepper
• 4  cups  torn romaine lettuce leaves

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.