Ingredient: mixed greens

  • Crispy Coconut Chicken Salad

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    Crispy Coconut Chicken Salad2
    From the Coconut Diet Book by Cherie Colborn
    Instructions
    1. Rinse the chicken and pat dry; cut into strips, and set aside.
    2. Mix shredded coconut and ground flax seeds together on a dinner plate.
    3. 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.
    4. Melt coconut oil in a frying pan.
    5. Place chicken strips in hot oil; they should sizzle when placed in the pan.
    6. Saute over medium heat until crispy on the outside.
    7. Turn after about 2 minutes, or until completely opaque in the center.
    8. When done, remove chicken strips from pan and cool on paper towels.
    9. Serve over a bed of mixed greens with lemon vinaigrette.
  • Broccoli Bean Salad

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    Broccoli Bean Salad
    Course Salad
    Servings
    Ingredients
    Course Salad
    Servings
    Ingredients
    Instructions
    1. Soak garbanzo beans in filtered water overnight.
    2. Cook as directed on package, drain and let chill.
    3. Mix mustard, vinegar and oil. Combine the broccoli, beans, grape tomatoes, feta cheese, oil mixture and toss well.
    4. Serve on mixed greens.