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.