Ingredient: virgin coconut oil

  • Crispy Coconut Chicken Salad

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    Crispy Coconut Chicken Salad2
    From the Coconut Diet Book by Cherie Colborn
    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.