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Piña Colada Chicken Salad

Pina Colada Chicken Salad


  • 2 cups Southern Recipe Small Batch Pork Rinds, crushed

  • 2 Eggs

  • 1 cup Coconut, shredded

  • 1 lb. Chicken breasts, cut into pieces

  • Lettuce

  • 1 Red bell pepper, thinly sliced

  • 2 cup Pineapple, diced

  • 1/2 cup Coconut milk

  • 2 Limes

  • Salt, pepper, and red pepper flakes to taste


  1. Preheat air fryer to 350 °F.

  2. Place crushed pork rinds and shredded coconut into separate bowls. Beat eggs in a third bowl.

  3. Roll chicken in pork rinds, coating thoroughly. Coat in beaten egg, then dredge in shredded coconut.

  4. Repeat for all tenders.

  5. Air fry for 20 minutes. Allow to cool.

  6. Serve on top of lettuce with diced pineapple, sliced red bell pepper, and coconut dressing.

Coconut Dressing:

  1. Start with 1/2 cup of coconut milk.

  2. Add zest of 1 lime. Add salt, pepper, and red pepper flakes to taste.

  3. Add the juice of both limes and mix well.

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