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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.