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.