Tropical Toss

Total Time: 52 mins Preparation Time: 45 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1/2 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
• 1/8-1/4 teaspoon red pepper flakes
• salt
• 3 cups large shreds of rotisserie chicken, skin removed and meat pulled apart by hand
• 1 1/2 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
• 1/2 cup finely chopped red bell pepper
• 4 cups torn romaine lettuce leaves

Recipe

• 1 spread the coconut out on a baking sheet.
• 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 drain the pineapple chunks and reserve 3 tablespoons of the juice.
• 4 set the pineapple chunks aside; whisk together the 3 tablespoons pineapple juice and remaining dressing ingredients in a large serving bowl.
• 5 add in the pineapple chunks, chicken, mango, banana, green onion, and bell pepper; toss to coat well.
• 6 divide the lettuce leaves among individual plates.
• 7 spoon salad onto the center of the lettuce.
• 8 sprinkle toasted coconut over the top and serve.