Coconut Chicken Quinoa Salad

  • Yield servings


6 -- 6 ounce boneless skinless chicken breasts
16 ounces sour cream
-- juice of 1 lime
1 tablespoon grated ginger
1 tablespoon mashed garlic
1 tablespoon lemongrass herb blend (Gourmet Garden)
1 teaspoon each lemon and lime zest
1 tablespoon minced fresh tarragon
1 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 tablespoon minced fresh tarragon
1/4 cup chopped Macademia nuts
1/2 cup toasted coconut
1/4 cup chopped toasted Macademia nuts
-- thin lime slices
1 cup Quinoa
2 cups chicken broth
3/4 cup orange juice
1/2 cup chopped fresh cilantro
4 tablespoons chopped fresh mint
4 tablespoons white wine vinegar
4 teaspoons sesame oil
2 teaspoons grated fresh ginger
-- salt to taste
pinch cayenne
3 -- thinly sliced green onions
2 cups diced fresh pineapple
2 cups rinsed black beans
2 cups diced cooked sweet potato


Place baking racks in baking sheet and spray with nonstick spray.
Preheat oven to 350 degrees

Mix marinade ingredients.
Mix seperately coating ingredients.

Dredge chicken breasts in marinade to coat heavily. Coat with breadiang ingredients and arrange on baking racks being sure they don't touch. Pat extra crumbs on top.

Bake 30-45 minutes until internal temp reaches 160 degrees

In small dry pan toast coconut and nuts. Set aside with thinly sliced lime.

Peel and slice into 1/4 inch slices the rounds sweet potato. In a sauce pan cover with salted water and simmer until just fork tender. Remove from heat, drain, cool and dice.

In large saute pan toast Quinoa about 5 minutes; stir and toss for even toasting. Add chicken broth, cover and simmer until liquid is absorbed. Remove from heat.

In large bowl wisk orange juice, cilantro, mint, vinegar, sesame oil, ginger, salt and cayenne.

Stir in green onions, pineapple, black beans and sweet potato. Gently fold in Quinoa.

Arrange room temperature salad on platter and lay chicken breasts over top. Garnish chicken with toasted coconut, nuts and lime slices.



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