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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 2 |
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From a popular restaurant on Lake Minnetonka, here in the Twin Cities Ingredients:
1 cup sweetened flaked coconut |
1 cup fresh breadcrumb (not from a can! whirl 4 slices of somewhat stale white or french bread in food processor) |
2 (6 ounce) boneless skinless chicken breasts, pounded out to 1/4 inch thick between |
plastic wrap |
2 large eggs |
1/4 cup milk |
1/2 teaspoon coconut extract |
1 cup flour, seasoned with |
1/2 teaspoon salt, and |
1/4 teaspoon pepper |
vegetable oil (for frying) |
10 ounces mixed greens |
0.5 (14 ounce) can quartered artichoke hearts, drained |
2 tomatoes, seeded and diced |
2 hard-boiled eggs, sliced |
1 ripe avocado, sliced (cut in half lengthwise around pit, twist to separate halves, remove pit with tip of spoon and scoop) |
1/2 cup shredded mozzarella cheese |
1/2 cup shredded cheddar cheese, shredded |
1 (4 ounce) can sliced black olives |
2/3 cup spicy brown mustard |
1/2 cup honey |
1/4 cup olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. For Chicken:.
2. In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
3. In a medium bowl, beat eggs, milk and coconut extract.
4. Dip chicken strips into beaten eggs, then dip in seasoned flour.
5. Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
6. Heat 1/2 inch of oil in frying pan over medium high heat.
7. Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
8. Remove from pan and let stand for 3 minutes. Cut in slices.
9. For Salad:.
10. Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
11. Place coconut chicken over greens. Serve with honey mustard dressing.
12. For Dressing:.
13. In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.
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