Full Coco Chicken Salad Recipe
Mixed greens, coconut-breaded chicken, tomatoes, artichoke hearts, grilled pineapple, Cheddar and Jack cheeses, and honey mustard dressing
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Ingredients
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Salad Base
Coconut-Breaded Chicken
Honey Mustard Dressing
Method
Prepare Coconut-Breaded Chicken
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Chicken
Season the boneless chicken breasts with salt and pepper.
- 3
- 4
Coat Chicken
Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with coconut flakes. Press the flakes onto the chicken to ensure they stick.
- 5
Bake Chicken
In a skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Then transfer to a baking sheet and bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Make Honey Mustard Dressing
- 6
Combine Ingredients
In a bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until smooth and well combined.
- 7
Adjust Seasoning
Taste the dressing and adjust seasoning with more salt, pepper, or honey as needed.
Assemble Salad
- 8
Combine Salad Ingredients
In a large salad bowl, combine mixed greens, cherry tomatoes, artichoke hearts, grilled pineapple, and both cheeses.
- 9
Slice Chicken
Once the coconut-breaded chicken is cooked, slice it into strips.
- 10