Summer Salads

Piña Colada Salad (Zupas Restaurant)

Brought by Jenn Iverson

2 bags (or 1 large head) Romaine lettuce

½ bag (about 6-8 strips) Tyson Crispy Chicken Strips

1 can pineapple tidbits (reserve juice for dressing)

1 can mandarin oranges

1 cup macadamia nuts, chopped

½ cup coconut flakes

Dressing:

1/3 cup pineapple juice (reserved)

1 8-oz. container vanilla or plain yogurt

3 Tbsp. cream of coconut (I use Coco Lopez brand, found in the drink mix or baking aisle of most grocery stores)

Bake chicken according to package directions and cut into bite-size pieces. In a small bowl, mix ingredients for dressing. Just before serving, toss lettuce with dressing in a large bowl (you may not use all of the dressing). Top with chicken, pineapple, macadamia nuts, and coconut (you may not use all of these ingredients either; just whatever looks good to you). Toss and serve.