Coconut Chicken Salad Recipe
Fried coconut chicken, artichoke hearts, avocado, swiss, tomato, red onions, croutons, almonds, creamy herb dressing, raspberry sauce
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Ingredients
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Coconut Chicken
Salad Ingredients
Dressings
Method
Coconut Chicken Preparation
- 1
Prepare the Chicken
Slice the chicken breasts into strips. Season with salt and black pepper.
- 2
Dredge the Chicken
Coat each strip of chicken first in flour, then dip into beaten eggs, and finally roll in shredded coconut until fully coated.
- 3
Fry the Chicken
Heat oil in a large frying pan over medium-high heat. Once hot, carefully add the chicken strips and fry for about 4-5 minutes per side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Salad Assembly
- 4
Prepare Salad Ingredients
While the chicken is frying, chop the artichoke hearts, avocado, tomato, and red onion.
- 5
Assemble the Salad
In a large bowl, combine the chopped artichoke hearts, avocado, Swiss cheese, tomato, red onion, croutons, and sliced almonds.
- 6
Add Chicken
Once the chicken is cooked and slightly cooled, cut it into bite-sized pieces and add it to the salad mixture.
Dressing and Serving
- 7
Add Dressings
Drizzle the creamy herb dressing and raspberry sauce over the salad. Toss gently to combine.
- 8
Serve
Divide the salad into serving bowls and enjoy fresh!