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.