6 boneless skinless chicken thighs
1 ½ cups walnut pieces
One red bell pepper, sliced
2 cups pineapple chunks
1 cup sesame sticks
1 can cream of coconut
2 cups pineapple juice
Honey Pineapple Coconut Salad Dressing
To make six main course salads, sauté the chicken thighs in 2 tablespoons canola oil for four minutes on each side. Transfer to a baking dish and cover with pineapple juice. Bake them at 350 degrees for thirty minutes. Chill overnight, in the juice.
Glaze the walnuts by sautéing them in 2 tablespoons of the cream of coconut. Sprinkle with 1 teaspoon of onion powder and ½ teaspoon of chipotle powder. Transfer to a tray lined with waxed paper and let them cool.
Make the salad dressing by combining 1 cup of mayonnaise with ½ cup of pineapple juice, ¼ cup of Southern Illinois honey, ¼ cup of cream of coconut and a dash of rice vinegar.
Compose the salad by topping the greens with sliced chicken, red peppers, walnuts, pineapple and sesame sticks. Top with the dressing.
I patterned this salad after a favorite Chinese dish ... Honey Walnut Chicken ... and, of course, you don't have to use Southern Illinois honey!