Coconut Chicken Recipe
Breaded coconut chicken romaine lettuce nuts raspberry vinaigrette
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Ingredients
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Chicken
Salad
Method
Preparing the Chicken
- 1
Prep the Chicken
Preheat your oven to 400°F (200°C). Slice the chicken breasts into thinner cutlets for even cooking. Season both sides with salt and black pepper.
- 2
Breading Station
Set up a breading station with three shallow bowls. Place flour in the first bowl, whisk the eggs in the second bowl, and mix shredded coconut with panko breadcrumbs in the third bowl.
- 3
Coat the Chicken
Dredge each chicken cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the coconut-panko mixture.
- 4
Fry the Chicken
In a large skillet, heat the oil over medium heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through. (You may need to do this in batches.)
- 5
Bake the Chicken
Transfer the browned chicken to a baking sheet and bake in the preheated oven for about 10 minutes to ensure they are fully cooked.
Assembling the Salad
- 6
Prepare the Lettuce
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and place in a large salad bowl.
- 7
Add Nuts and Dressing
Sprinkle the mixed nuts over the lettuce. Drizzle the raspberry vinaigrette on top.
- 8
Toss the Salad
Gently toss the salad to combine all ingredients and coat the lettuce with the dressing.
Serving
- 9
Plate the Dish
Serve the coconut chicken alongside the salad on a plate. Optionally, garnish with additional nuts or a slice of lime.
