Coconut Chicken Finger Salad


2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
egg, beaten
2 tablespoons Coconut oil
4 cups mixed greens

Rinse chicken and pat dry. Cut the chicken into strips and set aside. Mix coconut flakes and ground almonds together on a dinner plate. In a medium-size bowl, beat the egg. Dip the chicken strips in the egg and roll each strip in the coconut-almond mixture. Heat the oil in a pan and sauté the chicken strips until completely opaque through the center. Serve over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.