Piña Colada Chicken Serving of mixed greens

Fixings

1 lb. boneless skinless chicken bosoms, cut into tenders

1 c. universally handy flour

2 expansive eggs, beaten

1 c. destroyed coconut

fit salt

Naturally ground dark pepper

1 head romaine

1 red ringer pepper, meagerly cut

2 c. pineapple, slashed

1/2 c. coconut drain

Juice of 2 limes

Get-up-and-go of 1 lime

squeeze of smashed red pepper pieces

Bearings

Preheat stove to 400°. Dig chicken in flour, egg and coconut and exchange to a preparing sheet. Season liberally with salt and pepper.

Prepare until cooked through and coconut is brilliant, 12 minutes.Meanwhile, organize serving of mixed greens: In an extensive bowl join romaine, red pepper, pineapple and chicken.

In a little bowl, whisk together coconut drain, lime squeeze and pizzazz, and red pepper chips and season with salt.

Sprinkle with dressing and serve.