Tropical Toss

15 ingredients
8 steps

Ingredients

  • 12 cup sweetened flaked coconut
  • 1 (20 ounce) pineapple chunks in juice, undrained
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons fresh squeezed lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon light brown sugar
  • 18-14 teaspoon red pepper flakes
  • salt
  • 3 cups large shreds of rotisserie chicken, skin removed and meat pulled apart by hand
  • 1 12 cups mangoes, chunks (I use jarred mango slices, drained and cut into 1/2 inch chunks; packed firmly)
  • 1 medium banana, sliced into 1/4-inch slices
  • 3 medium green onions, thinly sliced
  • 12 cup finely chopped red bell pepper
  • 4 cups torn romaine lettuce leaves

Directions

  1. 1
    Spread the coconut out on a baking sheet.
  2. 2
    Toast in a 350 oven for 5-7 minutes until light gold; stir frequently and don't let the coconut burn; set aside.
  3. 3
    Drain the pineapple chunks and reserve 3 tablespoons of the juice.
  4. 4
    Set the pineapple chunks aside; whisk together the 3 tablespoons pineapple juice and remaining dressing ingredients in a large serving bowl.
  5. 5
    Add in the pineapple chunks, chicken, mango, banana, green onion, and bell pepper; toss to coat well.
  6. 6
    Divide the lettuce leaves among individual plates.
  7. 7
    Spoon salad onto the center of the lettuce.
  8. 8
    Sprinkle toasted coconut over the top and serve.

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