COCONUT CRUSTED CHICKEN SALAD

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Coconut Crusted Chicken Salad image

Categories     Chicken     Leafy Green     Salad     Picnic     Spring     Summer     Dinner     Lunch     Fry     Sauté     Healthy

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

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