This crispy coconut chicken salad features pineapple, lime dressing, and, of course, the crunchiest chicken in the world!
INGREDIENTS
Servings: 4
All-purpose flour
1 cup
Coconut
1 cup, shredded
Salt
to taste
Ground black pepper
to taste
Eggs
2
Boneless skinless chicken breasts
1 lb, cut into tenders
Red bell pepper
1, thinly sliced (for salad)
Pineapple
2 cups, chopped (for salad)
Romaine
1 head, chopped (for salad)
Red pepper flakes
1 pinch, crushed (for dressing)
Coconut milk
1/2 cup (for dressing)
Lime juice
2 limes, plus zest of 1 (for dressing)
DIRECTIONS
- Preheat the oven to 400° F (200 C/Gas mark 6).
- Season all-purpose flour with salt and ground black pepper in a bowl. Beat eggs in a separate bowl. Place shredded coconut in another bowl. Dredge the chicken in the seasoned flour, then beaten eggs, and then shredded coconut. Transfer the chicken to a baking sheet. Bake in the preheated oven for about 10 minutes, until cooked through.
- To make chicken salad, combine crushed red pepper, chopped romaine, chopped pineapple, and chicken in a bowl. Whisk together coconut milk, lime juice, lime zest, and red pepper. Season with salt. Drizzle the chicken salad with the coconut milk mixture. Serve and enjoy!
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