Coconut Chicken Salad

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

• Ready In: 1 hr
• Serves: 2

Ingredients

• For Chicken

• 1  cup sweetened flaked coconut
• 1  cup  fresh breadcrumb (Not from a can! Whirl 4 slices of somewhat stale white or French bread in food processor)
• 2 (6 ounce)  boneless skinless chicken breasts, pounded out to 1/4 inch thick between
•  plastic wrap
• 2  large eggs
• 1⁄4 cup milk
• 1⁄2 teaspoon  coconut extract
• 1  cup flour, seasoned with
• 1⁄2 teaspoon salt, and
• 1⁄4 teaspoon pepper
•  vegetable oil (for frying)

• For Salad

• 10  ounces  mixed greens
• 0.5 (14 ounce) can  quartered artichoke hearts, drained
• 2  tomatoes, seeded and diced
• 2  hard-boiled eggs, sliced
• 1  ripe avocado, sliced (cut in half lengthwise around pit, twist to separate halves, remove pit with tip of spoon and scoop)
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  shredded cheddar cheese, shredded
• 1 (4 ounce) can  sliced black olives

• Honey-mustard dressing

• 2⁄3 cup spicy brown mustard
• 1⁄2 cup honey
• 1⁄4 cup olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper

Directions

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