Sunset's on Wayzata Bay Sherry's Coconut Chicken Salad Recipe

ingredients

1 cup shredded coconut
1 cup fresh bread crumbs
8 ounces chicken breast, boned, skinned, and cut into strips
2 large eggs, beaten
1 cup flour, seasoned with a dash of salt and pepper
olive oil
8 ounces spring greens
4 ounces artichoke hearts, quartered
1 large tomato, diced
2 hard-boiled eggs, sliced
1 ripe avocado, peeled and sliced
2 ounces mozzarella cheese, shredded
2 ounces sharp Cheddar cheese, shredded
honey-mustard salad dressing

directions

Combine coconut and bread crumbs. Dip chicken strips into beaten eggs and seasoned flour. Press into coconut-bread crumb mixture. Press out with the palm of the hand to about 1/4-inch thickness.

Warm olive oil in frying pan over high heat. Add coconut-battered chicken to oil and fry on both sides until golden brown (approximately 1 1/2 minutes on each side). Remove from pan and let stand for 3 minutes. Cut to julienne.

Arrange spring greens, artichokes, tomato, hard-boiled egg slices, avocado slices, and shredded cheese on large plate. Place coconut chicken over greens. Serve with honey mustard dressing.

nutrition data

1175 calories, 65 grams fat, 80 grams carbohydrates, 76 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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