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Coconut Crusted Chicken Salad
with avocado / almonds / oranges

Active: 40 minTotal: 40 min

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.


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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make honey mustard dressing - Combine mustard, honey, and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
  3. 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)
  4. Oranges / Avocados - Prep as directed.
  5. 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.


  1. 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.)
  2. 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.
  3. 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.
  4. Transfer chicken to a paper towel-lined plate.
  5. 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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This meal has 40 reviews

Everybody liked it. Be patient with chicken on lower heat. Used frozen tenders , thawed & hammered down. Easy to come together.

By: Jessie
Posted: Jul 20, 2019
Diet: Original

This was a great meal! The coconut chicken was a bit fussy with so many dips, watching the heat in the pan, and needing to do it in 3 batches to keep from overcrowding the pan. We’ll do it again, but it’s definitely more of a weekend meal when I can have help supervising my toddlers in the kitchen!

By: Jeanine
Posted: Jul 20, 2019
Diet: Paleo

This was super quick to put together for a weeknight meal. Everyone, including the toddler, enjoyed it.

By: Stephanie
Posted: Jul 20, 2019
Diet: Paleo

The chicken was amazing!!! Everybody really enjoyed this dinner (especially the 2 and 4 year old)

By: Mary
Posted: Jul 20, 2019
Diet: Original

This was refreshingly delightful on this hot humid day in Brantford. My husband enjoyed the chicken which was time consuming to make. But I would certainly make this again.

By: Carli
Posted: Jul 20, 2019
Diet: Original

Made both this and the veggie option. Had great flavor, my husband loved the chicken version and wanted to eat it all week for lunch. Had no problem getting the plain coconut to stick to the chicken and tofu. Took a bit of time to get everything breaded, but worth it

By: Ila
Posted: Jul 19, 2019
Diet: Original