COCONUT CRUSTED CHICKEN SALAD

Coconut Crusted Chicken Salad image

Number Of Ingredients 11

1/4 cup all-purpose flour
1 package bare Snacks Toasted Coconut Chips, crushed up
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
4 small, boneless skinless chicken breasts - trimmed
1/4 cup olive oil
1 egg
6-8 cups mixed greens
1 red onion
4 Roma tomatoes, sliced
1 cucumber, sliced

Steps:

In a small bowl, combine the flour, crushed coconut chips, salt and pepper
Crack egg into another small bowl and whisk
Heat olive oil over medium-low heat in a frying pan
Dip each chicken breast in egg, then in the flour mixture, turning the chicken to coat. Place the chicken in the hot oil and allow it to cook for 5-6 minutes
Use a spatula to flip the chicken and allow it to cook for an additional 5-10 minutes, until chicken is no longer pink inside. Cooking time depends on the thickness of chicken breasts