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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
  • Honey-mustard dressing


  1. 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.
  2. 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).
  3. Remove from pan and let stand for 3 minutes.
  4. Cut to julienne.
  5. Arrange spring greens, artichokes, tomato, hard-boiled egg slices, avocado slices, and shredded cheese on large plate.
  6. Place coconut chicken over greens.
  7. Serve with honey mustard dressing.

Serves 2.

Source: Sunsets on Wayzata Bay, Minneapolis-St. Paul, Minnesota

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