Piña Colada Chicken Salad

Ingredients

• 2 cups Southern Recipe Small Batch Pork Rinds, crushed

• 2 Eggs

• 1 cup Shredded coconut

• 1 lb. Chicken breasts, cut into pieces

• Lettuce, for serving

• 1 Red bell pepper, thinly sliced

• 2 cups Pineapple, diced

• 1/2 cup Coconut milk

• 2 Limes

• Salt, pepper, and red pepper flakes, to taste

Directions

1. Preheat air fryer to 350°F.

2. Prepare three bowls — one with crushed pork rinds, one with shredded coconut, and one with beaten eggs.

3. Dredge chicken pieces in crushed pork rinds, then dip in egg, and finish with shredded coconut.

4. Place coated chicken in the air fryer and cook for 20 minutes, or until golden and cooked through.

5. Let the chicken cool slightly, then serve over a bed of lettuce with pineapple and sliced red bell pepper.

6. Drizzle with coconut dressing before serving.

Coconut Dressing

1. In a small bowl, combine coconut milk, lime zest, salt, pepper, and red pepper flakes.

2. Add the juice of both limes and stir well.

3. Chill before serving.