Coconut Chicken Salad

Recipe by Savvy Hostess
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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