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    You are in: Home / Recipes / Coconut Chicken Salad Recipe
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    Coconut Chicken Salad

    Coconut Chicken Salad. Photo by **Tinkerbell**

    1/1 Photo of Coconut Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Savvy Hostess's Note:

    From a popular restaurant on Lake Minnetonka, here in the Twin Cities

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    Units: US | Metric

    For Chicken

    For Salad

    Honey-mustard dressing


    1. 1
      For Chicken:.
    2. 2
      In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
    3. 3
      In a medium bowl, beat eggs, milk and coconut extract.
    4. 4
      Dip chicken strips into beaten eggs, then dip in seasoned flour.
    5. 5
      Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
    6. 6
      Heat 1/2 inch of oil in frying pan over medium high heat.
    7. 7
      Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
    8. 8
      Remove from pan and let stand for 3 minutes. Cut in slices.
    9. 9
      For Salad:.
    10. 10
      Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
    11. 11
      Place coconut chicken over greens. Serve with honey mustard dressing.
    12. 12
      For Dressing:.
    13. 13
      In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.

    Ratings & Reviews:

    • on April 06, 2010


      10 stars! This is by far the best salad of this nature we've ever had. Not something I would tackle again on a weeknight, but in the end it was worth every minute. The French bread crumbs & sweetened coconut were a great combination. They cooked up nice and crispy while the chicken (I used thighs) stayed moist and tender. Veggie prep was a lot of steps and I would suggest that most of it be done ahead of time, including the dressing, but I'll definitely be making this again in the summer. It's an excellent hot weather salad that is just bursting with fresh flavors! Thanks for sharing this recipe, Savvy Hostess! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2012


      Absolutely delicious! I baked the chicken in the oven rather than frying but it still tasted wonderful. I made the salad early, poured the dressing over and kept it in the fridge until ready to serve. The combination of all the flavours was amazing. Everyone loved this meal and I'll definitely be making it regularly.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Chicken Salad

    Serving Size: 1 (1098 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2091.4
    Calories from Fat 926
    Total Fat 102.9 g
    Saturated Fat 36.8 g
    Cholesterol 537.4 mg
    Sodium 3522.8 mg
    Total Carbohydrate 215.5 g
    Dietary Fiber 27.8 g
    Sugars 99.9 g
    Protein 88.3 g

    The following items or measurements are not included:

    mixed greens

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