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

Active: 45 min Total: 45 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (158)
Gluten-free (10)
Paleo (19)
Vegetarian (18)

69 reviews

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.

By: Karen
Posted: Jul 08, 2020
Diet: Original
0 Helpful

really tasty and pretty easy to whip up.

By: Christine
Posted: Apr 10, 2018
Diet: Original
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.

By: Caroline
Posted: Nov 16, 2017
Diet: Original
0 Helpful

Instant favorite!!

By: Deirdra
Posted: Dec 18, 2016
Diet: Original
0 Helpful

The chicken coating burnt fairly easily, and I had to cook in batches. Really tasty though!

By: Allyson
Posted: Nov 30, 2016
Diet: Original
0 Helpful

Another fave!

By: Renee
Posted: Nov 09, 2016
Diet: Original
0 Helpful