We eat a lot of spinach salads around here. I buy a couple of bags every time I go to the grocery and then we top it off with whatever we have in the house that looks salad worthy… bell peppers, olives, cucumbers, carrots… salad dressing optional. (Though I do include a great honey mustard dressing recipe below.)
But sometimes, if I really feel like making the man happy, we’ll have this delicious, meal-in-itself coconut chicken salad. It’s amazing how good this is! The chicken is baked, not fried, but the panko makes it crunchy and flaky enough to fool your taste buds. The coconut milk is optional, but it really adds a lot of flavor so I recommend using it.
And if you’re not feeling like a salad, of course you can always serve them as whole chicken strips. A while back my mom made some red pepper jelly that didn’t quite jell, (so it’s more like a sauce) and that’s what we love to dip them in. Anything that is spicy/sweet would do. Who knows, maybe I can even convince my mom to put up her pepper jelly recipe.
Coconut Chicken Salad
- 2 pounds boneless skinless chicken breast
- 2 eggs
- 1/4 cup coconut milk
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1 cup shredded unsweetened coconut
- 1/2 teaspoon salt
- Salad greens and toppings (bell pepper, tomato, cucumber, carrots, etc)
For the honey mustard dressing:
- 2 tablespoon olive oil
- 2 tablespoon honey
- 2 tablespoon white vinegar
- 4 teaspoons dijon mustard
Preheat oven to 375 °F. Prepare a baking sheet (or two) with foil or cooking spray and set aside.
Remove any excess fat from your chicken. Cut each breast into 6 strips diagonally, to prevent the end strips from being too short.
Prepare your work station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko breadcrumbs and shredded coconut. Like so:
Now the fun part: dredging.
First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. (You might find it easiest to coat all of them in the flour first, then go back and complete the next two steps.)
As you finish, lay the chicken strips on the baking sheet with some space between so that they are not touching.
Bake for 15 minutes, flip the pieces, and bake for another 15 minutes, or until the chicken is cooked through with a crunchy golden brown exterior.
While the chicken is baking, prepare your salad and dressing. To make the dressing, simply whisk the ingredients together and warm in the microwave for a few seconds before serving.
Cut the strips into smaller pieces for your salad, add your dressing, and enjoy!
Adapted from Budget Bytes.