Coconut Crusted Chicken Salads

I know you are all dying to know what the secret ingredient of tonight’s dinner was….Coconut!! Clare and I used an array of cocoNUTTY ingredients: coconut milk, unsweetened shredded coconut, and coconut oil!

Last night at TJ’s I stumbled upon coconut milk for only .99 cents! At a normal grocery story, coconut milk is a bit more pricey, $2.50 and up!

Coconut Crusted Chicken Salads

Ingredients (serves 2)

  • 2 chicken breasts 
  • 1 egg
  • 3 T whole wheat flour
  • 3 T unsweetened shredded coconut 
  • salt and pepper (to taste)
  • ~2 T coconut oil
Directions
  1. Cut chicken breasts into slices and set aside.
  2. In a small bowl, combine whole wheat flour, unsweetened shredded coconut, salt and pepper. In a different bowl, crack an egg and beat lightly.
  3. Dip chicken slices into the egg and then roll in the coconut/four mixture.
  4. Heat coconut oil over medium/high heat and sauté the chicken until golden brown.
*Serve over a bed of spinach with plum tomatoes and dried cranberries. Drizzle with home-made coconut lime dressing
Dressing
  • 2 T coconut milk
  • 2 T lime juice
  • 1/2 T sour cream
  • 1/2 t soy sauce
  • 1/2 t curry powder
During dinner, Clare and I were talking about how this dish is a great healthy alternative to fried chicken! It is made with healthy fats (coconut oil) and whole wheat flour instead of grease and white flour/cornmeal. Next time I think I would sweeten it up a bit and drizzle it with honey or add sliced apple. 



I have almost an entire can of coconut milk left over! Any ideas of what else I can make?? 

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