Coconut Crusted Chicken Salads
with avocados / almonds / oranges / honey mustard dressing
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!
- Chicken breast, 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
- Lettuce, green leaf - 1/2 head, chopped
- Oranges - 2, segmented
- Avocado - 1, chopped
- Almonds, sliced - 1/4 cup
- Coconut chicken (ingredients listed separately) - ~12 slices
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 3 Tbsp
- 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 strips. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Oranges / Avocados - Prep as directed and combine.
- 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.
- 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.)
- 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.
- 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.
- Transfer chicken to a plate lined with paper towels.
- 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!
Tasty salad. I typically don’t like salads but I used butter lettuce and omitted the avocado also doubled the dressing just in case. Cooking the chicken was kind of time consuming but finished everything within an hour0 Helpful
Prepared the salad which is so good. We added leftover proteins from the week - pork, chicken, salmon and steak as we wanted. Left out the coconut this time.0 Helpful
My kids loved this! And we did too. I feel it's a better fit for a weekend meal, it does make a mess in the kitchen.0 Helpful
really tasty and pretty easy to whip up.0 Helpful
It was good but too much work for a weeknight. I had to cook the chicken pretty slowly so the coconut wouldn't burn but the chicken would be cooked through.0 Helpful
Instant favorite!!0 Helpful