Coconut Coated Chicken Salad Recipe
Coconut Coated Chicken Salad Recipe. Coconut in all structures is a victor for its taste, the great fat that it presents, and for the straightforwardness with which it figures out how to make most recipes more delectable. This Coconut Coated Chicken Salad is an extraordinary substitute for piece seared breaded chicken. You can utilize the coconut to make the chicken fresh and tasty with the additional crunch. Attempt this chicken recipe for a sound supper, and you’ll max on great fat, salad greens, proteins, and above all – extraordinary taste.
Elements of Coconut Coated Chicken Salad
4 Servings
4 chicken bosoms
1 squeezes dark pepper
2 tablespoon coconut oil
2 tablespoon additional virgin olive oil
3 squeezes salt
2 egg
8 cup spinach
2 tablespoon lemon juice
Coconut Coated Chicken Salad Recipe
The most effective method to make Coconut Coated Chicken Salad
Stage 1
Trim any leftover skin or white parts from the chicken bosoms.
Stage 2
Flush under cool water and wipe off utilizing a perfect kitchen towel or material.
Stage 3
On a slashing board, cut the chicken into strips somewhere close to ½ an inch and an inch thick. Put away.
Stage 4
In a shallow dish, join coconut pieces, almond flour and salt and pepper.
Stage 5
In a bowl, break eggs and beat daintily.
Stage 6
Plunge the chicken fingers first in the egg and afterward roll in the coconut/almond flour combination.
Stage 7
Heat the coconut oil in container over medium-high intensity and saute the chicken tenders until the outside turns a brilliant brown and inside is as of now not pink.
Stage 8
Eliminate from intensity and spot on a bed of leafy greens.
Stage 9
Sprinkle with olive oil, lemon squeeze, salt and pepper and serve right away.
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