Crispy Coconut Chicken Salad

This is a very delicious salad and it’s easy to make.

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ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup unsweetened, finely shredded coconut
• 1/4 cup ground flax seeds
• 1 egg, beaten
• 2 tablespoons virgin coconut oil
• 4 cups mixed greens

method

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

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

3. 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.

4. Melt coconut oil in a frying pan. Place chicken strips in hot oil; they should sizzle when placed in the pan. Sauté 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.

5. When done, remove chicken strips from pan and cool on paper towels.

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

   Serves 2

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