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.
Yield: 2 servings
Ingredients
- 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
- Honey-mustard dressing
Instructions
- 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.
Attribution
Sunsets on Wayzata Bay, Minneapolis-St. Paul, Minnesota