Coconut Chicken Quinoa Salad

  • Yield: servings


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