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This recipe brings a little island flare to chicken and a salad. With the toasted coconut, cornflakes and panko bread crumb coated chicken, the crisp veggies with a lite ginger lime dressing adds freshness The salad fixings can be made up with what you have in your refrigerator but best to use crisp greens such as napa cabbage, iceberg or romaine lettuce. Adjust the amount of the ingredients to how many people you are serving.
Coconut Crusted Chicken with a Crisp Veggie Salad
Ingredients
2-3 Chicken Breast, cut in strips
- Marinade –
- 1 cup of Buttermilk
- 1 Lime zested and juiced
- 2 tsp Brown Sugar
- Salt
- ½ tsp Ginger, minced
Coating –
- ½ cup Shredded Coconut
- 2 cups Cornflakes or other crunchy cereal
- ½ cup Panko Bread Crumbs
- ½ tsp Hot Paprika
- ½ tsp Garlic Powder
- Dash of Salt
- 2-3 Eggs, with a little water
Salad –
- ½ Iceberg Lettuce, rough chop or sliced
- ½ Napa Cabbage, chopped
- ½ to 1 small Red Pepper
- 2 Carrots, matchstick slice
- ½ or more English Cucumber, diced
- 1 small Shallot, thinly sliced
- 2 Green Onions, sliced thinly
- 2-3 Tbsp Herbs Combo – Basil, Cilantro, Mint, Parsley, Thyme
Dressing –
- ½ cup Unsweetened Coconut Milk
- 1 Tbsp Peanut Butter
- 1 Lime Juiced and zested
- ½ tsp Hot Paprika
- ¼ tsp Ginger, grated
- 1 tsp Honey
- Olive Oil
Directions
- Preheat the oven to 375 degrees.
- Combine all of the ingredients for the marinade in a bowl. Stir. Add the marinade in a zip lock bag. Add the chicken, close the bag and mix until all of the chicken is coated. Let it sit in the marinade for 30 minutes to an hour. In the meantime, prep the salad and the coating mixture.
- In a shallow rectangle dish combine the eggs, a little water and whisk until fully mixed. In a food processor combine the coating mixture ingredients. Pulse until mixture still has some texture and is not like powder. In another shallow rectangle baking dish add the coating mixture. Remove the chicken from the marinade and pat it dry.
- Prep a baking pan and lined it with parchment paper. Take a few pieces of chicken and dip in the egg wash, then add to the cornflake panko breadcrumb mixture and coat the chicken all over, press down slightly so the coating adheres to the chicken. Place on the baking pan. Repeat until all the chicken pieces are coated. Bake for about 20 minutes until the chicken is cooked and the coating is crispy.
- While the chicken is cooking, make the salad. In a large bowl, add the chopped lettuce, cabbage, red peppers, onions, carrots, cucumber and gently toss. Add the herbs and gently toss.
- Make the dressing. Add all of the ingredients and whisk together. If dressing is thicker than you prefer, add in a little olive oil and lime juice.
- Remove the chicken from the oven. Let cool slightly. Serve in one bowl or individual bowls. The salad mixture, lay the chicken on top and drizzle the dressings over the salad. Garnish with chopped parsley or chopped peanuts.
Enjoy … gathering around the table with family and friends.
