Tropics Best Crispy Organic Coconut Chicken Salad
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1/2 Cup Tropics Best Certified Organic Coconut Flakes
- 1/4 Cup Ground Almonds
- 1 Egg Beaten
- 2 tablespoons Tropics Best Virgin Organic Coconut Oil
- 4 Cups Mixed Greens in a Vinaigrette
Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix Tropics Best Certified Organic Coconut Flakes and ground almonds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the Tropics Best coconut-almond mixture. Heat the Tropics Best Virgin Organic Coconut Oil in a pan and sauté the chicken strips until completely opaque through the center. Serve over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette
Serves 2
