Friday, 27 May 2011

Coconut coated chicken salad - Healthy Dinner

This coconut coated chicken salad is a great substitute for crumb fried breaded chicken. You can use the coconut to make the chicken crispy and delicious with the added crunch. Try this recipe for a health dinner, and you'll max on good fat, salad greens, proteins, and most importantly – great taste.

- 4 boneless, skinless chicken breasts
- ½ cup unsweetened coconut flakes
- ½ cup almond

- Salt and pepper to taste
- 2 eggs
- 3 tbsp of virgin coconut oil
- 8 cups of mixed salad greens or spinach
- 2 tbsp olive oil
- 2 tbsp lemon juice 

Coconut chicken.jpg

- Trim any remaining skin or white parts from the chicken breasts.
- Rinse under cool water and pat dry using a clean kitchen towel or parchment.
- On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside.
- In a shallow dish, combine coconut flakes, almond flour and salt and pepper.
- In a bowl, crack eggs and beat lightly.
- Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.
- Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.
- Remove from heat and place atop a bed of mixed greens.
- Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately. Serves 4. 

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