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Week of 8/22/16

Coconut Crusted Chicken Salads
with avocados / almonds / oranges / honey mustard dressing

Active: 45 Total: 45
Original GF Paleo Vegetarian
Coconut Crusted Chicken Salads

A coating of coconut gives these chicken strips a sweet flavor and crisp crust. Serve the chicken over a fresh salad or serve the salad on the side and dip chicken strips in tangy honey mustard dressing!

Tags
One Pot, Air-Fryer Friendly, Entree Salad
Proteins
Chicken, non-ground
Cuisines
American
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221

Ingredients

Metric
Servings:
4
Coconut Crusted Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , sliced
  • Flour, all-purpose - 1/2 cup
  • Salt - 1 1/2 tsp
  • Black pepper - 1 tsp
  • Eggs - 2
  • Coconut, shredded (sweetened or unsweetened) - 1 cup
  • Oil, cooking (use coconut oil for even more coconut flavor) - 2 Tbsp
Coconut Chicken Salad:
  • Lettuce, green leaf - 1/2 head , chopped
  • Oranges - 2 , segmented
  • Avocados - 1 , chopped
  • Almonds, sliced - 1/4 cup
  • Coconut chicken (ingredients listed separately) - ~12 slices
Honey Mustard Dressing:
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, olive - 3 Tbsp

Prep

  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 strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Oranges / Avocados - Prep as directed and combine.

  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.

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Make

  1. Heat a nonstick pan or skillet over medium heat. Add cooking oil to heated pan. (Note: Don't let the pan get too hot while cooking because the coconut will burn.)

  2. Working quickly (it's easiest to use your hands for this), coat chicken slices first in flour, then in egg, then in coconut, pressing coconut into the sides if it doesn't immediately stick. Gently place chicken in heated oil. 

  3. Cook chicken strips 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 plate lined with paper towels.

  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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