Coconut Encrusted Chicken Salad

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup coconut flakes
• ½ cup flour
• Salt and pepper to taste
• 2 eggs
• 3 tbsp of virgin olive oil
• 1 bag/8 cups of mixed salad greens or spinach
• 2 avacados, diced
• 2 plum tomatoes, diced
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tbsp dijon mustard
• 1 tsp mayo

Directions:

Rinse chicken under cool water and pat dry using a clean kitchen towel or parchment. On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside. In a shallow dish, combine coconut flakes, flour and salt and pepper. In a bowl, crack eggs and beat lightly. Dip the chicken strips first in the egg and then roll in the coconut/flour mixture. Heat the oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink. keep warm on a baking sheet in the oven on low until ready to serve.

Chop and combine all other ingredients to make the salad.

Mix dijon mustard, olive oil, lemon juice, honey and mayo together vigorously to create salad dressing. Toss with salad and divide onto 4 plates.

Remove the chicken from oven and place atop salad bed. Drizzle with any remaining dressing and salt and pepper to taste and serve immediately.

Serves 4.

*Note: this is a variation on this recipe from Mark's Daily Apple blog.