Tropical Toss

• 12 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
• 18-14 teaspoon red pepper flakes
• salt
• 3 cups large shreds of rotisserie chicken, skin removed and meat pulled apart by hand
• 1 12 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
• 12 cup finely chopped red bell pepper
• 4 cups torn romaine lettuce leaves

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.

coconut, pineapple, orange juice concentrate, fresh squeezed lime juice, vegetable oil, ginger, light brown sugar, red pepper, salt, rotisserie chicken, mangoes, banana, green onions, red bell pepper, torn romaine lettuce leaves

Taken from www.food.com/recipe/tropical-toss-116572 (may not work)