Coconut-Crusted Chicken Salad

 

The following is an article from the July 2017 issue of "Get Your Ducks in a Row" Carolina Family Estate Planning's free newsletter. You can read the rest of the issue, as well as back issues of our newsletter online at www.carolinafep.com/library/newsletters/ or subscribe for free at www.carolinafep.com/newsletter.cfm

 

It takes a little bit of work up front, but the coconut coated chicken adds a summery twist to this lunchtime mainstay.

Ingredients

Coconut-Crusted Chicken
1 lb. chicken breasts, sliced to bite-sized
1/2 cup almond flour
1-1/2 tsp. salt
1 tsp. black pepper
2 eggs
1 cup unsweetened shredded coconut
2 Tbsp. coconut oil

Salad
1/2 head lettuce
1 can mandarin oranges, drained
1 avocado
1/4 cup slivered almonds

Dressing
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 Tbsp. red wine vinegar
3 Tbsp. olive oil

Instructions

Prepare the chicken ahead of time (especially if you want it chilled)
Set up dipping “stations” for the almond flour, eggs, and coconut. Whisk the eggs.

Line a plate with paper towels to collect excess oil from the chicken. We recommend having a splatter guard handy to cover the skillet while cooking.

Add coconut oil to skillet and warm over medium-high heat.

Coat the pieces of chicken, first in the almond flour, then egg, then in coconut with firm pressure.

Once the oil is hot, place the chicken slices in the pan. Cook until golden brown, about 4 minutes. Turn and cook until the chicken is cooked through, approximately 3 more minutes.

Remove the chicken from the pan and place on paper towel plate. Refrigerate if desired.

Prepare the dressing
Combine dressing ingredients and whisk.

Make the salad!
Chop the lettuce. Pit and slice the avocado. Toss the salad ingredients together. Add chicken and drizzle with dressing.

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