From the Coconut Diet Book by Cherie Colborn
- 2 boneless, skinless chicken breasts
- 1/4 cup unsweetened, finely shredded coconut
- 1/4 cup ground flax seeds
- 1 egg, beaten
- 2 tablespoons virgin coconut oil
- 4 cups mixed greens
Rinse the chicken and pat dry; cut into strips, and set aside. Mix shredded coconut and ground flax seeds together on a dinner plate. In a small bowl, beat the egg, and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut-flax mixture. Melt coconut oil in a frying pan. Place chicken strips in hot oil; they should sizzle when placed in the pan. Saute over medium heat until crispy on the outside. Turn after about 2 minutes, or until completely opaque in the center. When done, remove chicken strips from pan and cool on paper towels. Serve over a bed of mixed greens with lemon vinaigrette.