Coconut Chicken Finger Salad
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- 2 boneless, skinless chicken breasts
- 1/4 cup unsweetened coconut flakes
- 1/4 cup ground almonds
- 1 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.