• Crispy Coconut Chicken Salad


    Crispy Coconut Chicken Salad

    From the Coconut Diet Book by Cherie Colborn
    Course Salad
    Recipe Category All Recipes, Salad
    Author Christine Andrew


    • 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.