Raspberry Coconut Chicken Recipe
Coconut-breaded chicken tenders, field greens, artichoke heart, avocado, grape tomatoes, red onion, swiss, toasted almonds, ranch dressing, raspberry coulis
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken Tenders
Preheat the oven to 400°F (200°C). Set up a breading station with three shallow bowls: one with beaten egg, one with a mix of shredded coconut and panko breadcrumbs, and one for the seasoned flour (optional). Dip each chicken tender first in the egg, then coat in the coconut-panko mixture. Place on a baking sheet lined with parchment paper.
- 2
Bake the Chicken
Bake the chicken tenders in the preheated oven for 15-20 minutes or until they are cooked through and golden brown, flipping halfway through.
- 3
Prepare the Salad
While the chicken is baking, wash and dry the field greens. Slice the avocado, grape tomatoes, and red onion. In a large bowl, combine the field greens with the artichoke hearts, avocado, grape tomatoes, red onion, and toasted almonds.
- 4
Assemble the Dish
Once the chicken tenders are done, place them on top of the salad. Add slices of Swiss cheese on top, drizzle with ranch dressing, and finish with a generous drizzle of raspberry coulis.
- 5
Serve
Serve immediately while the chicken is warm, and enjoy your Raspberry Coconut Chicken!
