Coconut Crusted Chicken Salad
with avocado / almonds / oranges

Name: Coconut Crusted Chicken Salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 head Lettuce, green leaf, chopped (sub any lettuce); 1 lb Chicken breasts, boneless and skinless, sliced; 2 Oranges, segments (sub canned mandarin oranges, drained); 1 Avocados, chopped; 1/2 cup Flour, all-purpose; 1 1/2 tsp Salt; 1 tsp Black pepper; 2 Eggs; 1 cup Coconut, shredded; 2 Tbsp Oil, cooking (use coconut oil for even more coconut flavor); 1/4 cup Almonds, sliced; 1 Tbsp Mustard, Dijon; 1 Tbsp Honey; 1 Tbsp Vinegar, red or white wine; 4 Tbsp Oil, olive

Active: 40 Total: 40

Original GF Paleo Vegetarian

This fresh summery salad was first featured in 2016.
Smarts: The key to getting the coconut crust a nice golden brown is controlling the temperature of the pan as it cooks. Keep a close eye on it and reduce the temperature if the coconut starts to brown before the chicken is cooked through.

Ingredients

Metric

Servings:

Coconut Chicken Salad:

Lettuce, green leaf - 1 head , chopped (sub any lettuce)
Chicken breasts, boneless and skinless - 1 lb , sliced
Oranges - 2 , segments (sub canned mandarin oranges, drained)
Avocados - 1 , chopped
Flour, all-purpose - 1/2 cup
Salt - 1 1/2 tsp
Black pepper - 1 tsp
Eggs - 2
Coconut, shredded - 1 cup
Oil, cooking - 2 Tbsp (use coconut oil for even more coconut flavor)
Almonds, sliced - 1/4 cup

Honey Mustard Dressing:

Mustard, Dijon - 1 Tbsp
Honey - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Oil, olive - 4 Tbsp

Prep

Make honey mustard dressing - Combine mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
Chicken - Slice chicken into 1/2” / 1.3 cm strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
Oranges / Avocados - Prep as directed.
Prep breading stations - Set out three shallow baking dishes or bowls. Combine flour, salt, and pepper in the first dish. Whisk eggs in the second dish. Put coconut in the third dish.

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Make

Heat a large nonstick pan over medium heat. Add cooking oil to heated pan. (Note: Don’t let the pan get too hot while cooking or the coconut will burn.)
Working quickly (it’s easiest to use your hands), coat chicken slices first in flour, then in egg, then in coconut, pressing coconut into the chicken if it doesn’t easily stick. Gently place chicken in heated oil.
Cook chicken slices, without moving them, until the bottom turns golden brown, ~4 minutes. Turn and cook on the other side until chicken is cooked through, ~3 minutes more.
Transfer chicken to a paper towel-lined plate.
Gently toss lettuce with oranges, avocados, and almonds. Top with chicken slices and drizzle salads with honey mustard dressing. (Alternatively, serve the salad on the side tossed with half the dressing. Dip chicken strips in the other half of dressing.) Enjoy!

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