powerlunch production

CRISPY COCONUT CHICKEN SALAD

Ingredients

  • 1 lb skinless, boneless chicken breasts, cut into 8 strips
  • 1/2 cup liquid egg whites
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup Panko bread crumbs
  • 1 tbsp coconut oil
  • Salt & pepper to taste

Instructions

  1. After cutting chicken intro strips, pound a bit using a meat mallet to get a thinner fillet. Season chicken well with salt and pepper.
  2. Place egg whites in a small, shallow bowl. And in another shallow bowl, combine shredded coconut and Panko.
  3. One by one, dip each chicken strip into the egg whites, shake to remove excess and then dip into the coconut/Panko mixture,tossing to coat well. Repeat until all chicken strips are breaded.
  4. Heat coconut oil in a large, nonstick skillet over medium high heat.
  5. Place chicken into pan, and cook until golden brown and crispy on the outside, and no longer pink inside, about 4-5 minutes on each side. Serve with sweet chili sauce for dipping (optional).

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

 

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