Tropical Chicken Salad
Tropical flavors come together in this delightful pineapple coconut chicken recipe. A marinade of fresh pineapple, creamy coconut milk, and zesty ginger infuses the chicken breasts with a burst of sweet and savory goodness. Served atop a bed of crisp watercress and dandelion greens tossed in a tangy pineapple vinaigrette, this dish is a refreshing and satisfying meal that brings a taste of the tropics to your table.
— Constant Cookbook
Ingredients
- 1 cup fresh pineapple chunks
- 2/3 cup canned coconut milk
- 1 piece fresh ginger, 4 to 5 inches long, peeled
- and thinly sliced
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to
- taste
- 4 boneless, skinless chicken breast halves
- 2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. red wine vinegar
- 2 Tbs. pineapple juice
- 1 bunch watercress, stemmed
- 1 bunch dandelion greens, stemmed
Instructions
- In a blender or food processor fitted with a metal blade, combine the pineapple, coconut milk, ginger, the 1/2 tsp. salt and the 1/4 tsp. pepper. Process until smooth. Place the chicken breast halves in a single layer in a shallow, nonreactive dish and pour the pineapple mixture over them, turning to coat evenly. Cover and refrigerate for 2 to 3 hours.
- Remove the chicken from the marinade, reserving the marinade. Place a sauté pan over medium-high heat. Add the chicken and cook, turning once and brushing with the reserved marinade, until the chicken is opaque and the juices run clear, 8 to 10 minutes per side. Transfer the chicken to a plate and set aside.
- In a bowl, whisk together the olive oil, vinegar, pineapple juice, salt and pepper. In a large bowl, toss the watercress and dandelion greens with the vinaigrette. Divide the greens among 4 plates and top each with a chicken breast.
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