Sunsets on Wayzata Bay
Sherry's Coconut Chicken Salad
Ripe artichokes, tomatoes, and avocados are paramount to this salad from Sunsets
on Wayzata Bay. The coconut-battered chicken is a welcome variation on the predictable
fried-chicken strips that sometimes top salads. If you're not in the mood for
leafy greens, try the coconut-battered chicken as a an entree.
1 cup coconut, shredded
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
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.
Source: Sunsets on Wayzata Bay, Minneapolis-St. Paul, Minnesota