Crispy Coconut Chicken Salad

Credit: From the Coconut Diet book by Cherie Colbom
Posted by moongoddess on LCT Forum
 - with Art's addition at the end

This is a very delicious salad and it’s easy to make. And it is a great way to use coconut oil.

Ingredients:

2 boneless, skinless chicken breasts

¼ cup unsweetened, finely shredded coconut

¼ cup ground flax seeds

1 egg, beaten

2 Tbsp virgin coconut oil

4 cups mixed greens

Directions:

Rinse the chicken and pat dry; cut into strips, and set aside.

Mix shredded coconut and ground flax seeds together on a dinner plate.

In a small bowl, beat the egg and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut flax mixture.

Melt coconut oil in a frying pan. Place chicken strips in hot oil; they should sizzle when placed in the pan. Saute over medium heat until crispy on the outside. Turn after about 2 minutes and brown the other side of each chicken strip for another 2 minutes, or until completely opaque in the center. When done, remove chicken strips from pan and cool on paper towels.

Serve over a bed of mixed greens with Lemon Vinaigrette or your favorite dressing.

Serves 2.

Nutritional Breakdown Per SERVING: 340 Calories; (23% from fat); 9 gm fat; 58 gm protein; 6 gm carbohydrate; 4 gm dietary fiber; 237 gm cholesterol; 181 mg sodium.

Credit: From the Coconut Diet book by Cherie Colbom.

This was Art’s addition to the salad –

Make the dressing with a german stone ground mustard, yellow mustard, mayo, Splenda and a little peach butter. Mind you the peach butter had about 5 carbs per tablespoon. Use it on top of the coconut salad and top it off with a little but of green onion and cucumber.