Pina Colada Chicken Salad

This is so yummy! Of course, I'm a sucker for most things with coconut, so...
I've cut the dressing ingredients in half here, which is what I made, and it still makes like 1 1/2 cups of dressing! So, you could definitely reduce it even more if you want less.

Pina Colada Chicken Salad

• 2-3 boneless skinless chicken breasts, cut into bite size pieces
• 1 cup sweetened coconut flakes
• 1 cup of Italian Bread Crumbs
• 1 teaspoon garlic salt
• 1 can of pineapple tidbits, (save the pineapple juice)
• 6 cups of spinach 
• Feta Cheese, optional

Dressing:

• 3/4 cups coconut milk
• 1/2 cup pineapple juice (not the pineapple juice from above)
• 1 1/2 teaspoons vinegar
• 1 tablespoons olive oil
• 1 tablespoons plain Greek yogurt (may sub sour cream)
• 1/8 teaspoon salt
• 1 tablespoons honey

Instructions

1. Whisk together all dressing ingredients, reserving the remaining pineapple juice. Cover and chill until ready to use.
2. Preheat oven to 400 and heavily grease a baking sheet with cooking spray or use a silpat mat.
3. Mix together the  coconut flakes, breadcrumbs and garlic salt.
4. Place your cut chicken pieces in the remaining pineapple juice (you can add a little water if don't have enough juice).  Toss the chicken in the coconut and breadcrumb mixture and coat well.
5. Place coated chicken on baking sheet and spray chicken chunks with cooking spray.
6. Bake 6-8 minutes, then flip them all over and cook on the other side another 6-8 minutes or until cooked through and lightly browned. (The coconut flakes might get dark brown, but that is okay).
7. Place your spinach on your plate and put your chicken tenders, pineapple tidbits, and optional Feta on top. Serve with pina colada dressing.

Adapted from Six Sisters' Stuff