Coconut Chicken Salad Recipe

Name: Coconut Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Chicken Salad

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