You are here: Home » Recipes » Coconut Chicken Quinoa Salad Coconut Chicken Quinoa Salad Yield servings PrintEmail Ingredients 6 -- 6 ounce boneless skinless chicken breastsMarinade:16 ounces sour cream -- juice of 1 lime1 tablespoon grated ginger1 tablespoon mashed garlic1 tablespoon lemongrass herb blend (Gourmet Garden)1 teaspoon each lemon and lime zest1 tablespoon minced fresh tarragonBreading:1 cup Panko bread crumbs1 cup sweetened shredded coconut1 tablespoon minced fresh tarragon1/4 cup chopped Macademia nutsGarnish:1/2 cup toasted coconut1/4 cup chopped toasted Macademia nuts -- thin lime slicesSalad:1 cup Quinoa2 cups chicken broth3/4 cup orange juice1/2 cup chopped fresh cilantro4 tablespoons chopped fresh mint4 tablespoons white wine vinegar4 teaspoons sesame oil2 teaspoons grated fresh ginger -- salt to taste pinch cayenne3 -- thinly sliced green onions2 cups diced fresh pineapple2 cups rinsed black beans2 cups diced cooked sweet potato Instructions 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.