Ingredients
-
-
1
-
1
-
2
-
-
2
-
1/4
-
1/2
-
1
-
1/2
-
1/4
-
-
-
10
-
0.5
Directions
Coconut Chicken Salad, From a popular restaurant on Lake Minnetonka, here in the Twin Cities, Absolutely delicious! I baked the chicken in the oven rather than frying but it still tasted wonderful I made the salad early, poured the dressing over and kept it in the fridge until ready to serve The combination of all the flavours was amazing Everyone loved this meal and I’ll definitely be making it regularly
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Steps
|
1
Done
|
For Chicken: |
|
2
Done
|
in a Shallow Baking Dish or Pie Plate Combine Coconut and Bread Crumbs. Set Aside. |
|
3
Done
|
in a Medium Bowl, Beat Eggs, Milk and Coconut Extract. |
|
4
Done
|
Dip Chicken Strips Into Beaten Eggs, Then Dip in Seasoned Flour. |
|
5
Done
|
Dip Again in Eggs. Press Into Coconut-Bread Crumb Mixture, Using Palm of Hand. Coat Well! |
|
6
Done
|
Heat 1/2 Inch of Oil in Frying Pan Over Medium High Heat. |
|
7
Done
|
Add Coconut-Battered Chicken to Oil and Fry on Both Sides Until Golden Brown. (2-3 Minutes). |
|
8
Done
|
Remove from Pan and Let Stand For 3 Minutes. Cut in Slices. |
|
9
Done
|
For Salad: |
|
10
Done
|
Arrange Mixed Greens, Artichokes, Tomato, Hard-Boiled Egg Slices, Avocado Slices, Shredded Cheese and Black Olives on Large Platter. |
|
11
Done
|
Place Coconut Chicken Over Greens. Serve With Honey Mustard Dressing. |
|
12
Done
|
For Dressing: |
|
13
Done
|
in a Small Bowl, Combine All Ingredients With a Whisk. Can Make Ahead and Store in Fridge. Serve With Salad. |
