Coconut Chicken

Prep:

25 m

Cook:

20 m

Ready in:

45 m

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This crispy coconut chicken salad features pineapple, lime dressing, and, of course, the crunchiest chicken in the world!

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Servings: 4

All-purpose flour

1 cup

Coconut

1 cup, shredded

Salt

to taste

Ground black pepper

to taste

Eggs

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)

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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