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Sunsets' Coconut Chicken Salad
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Ripe artichokes, tomaotes, 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 c. coconut, shredded
1 c. fresh bread crumbs
8 oz. chicken breast, boned, skinned, and cut into strips
2 large eggs, beaten
1 c. flour, seasoned with a dash of salt and pepper
olive oil
8 oz. spring greens
4 oz. artichoke hearts, quartered
1 large tomato, diced
2 hard-boiled eggs, sliced
1 ripe avocado, peeled and sliced
2 oz. mozzarella cheese, shredded
2 oz. sharp cheddar cheese, shredded
honey-mustard dressing
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. Serves 2.
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