Can a salad ever really be craveable? I have my doubts. Cupcakes are craveable. Salads are something you eat so that you can eat a cupcake and not feel as guilty. I whipped up a salad this week that really is craveable. First, start with coconut chicken which immediately makes me feel like I should be on a tropical island. Then I added some mandarin oranges and blueberries because I’m a fan of fruit in my salad. Then I whipped up a tangy, sweet honey Dijon vinaigrette. Craveable I’m telling ya.
Coconut Chicken Salad with Honey Dijon Vinaigrette
Yield: 2 portions
2 chicken breasts
1/4 cup flour
1/2 cup panko bread crumbs
1/2 cup shredded coconut
1/4 tsp of salt
1/4 cup vegetable oil
1 bag of mixed greens
1 can of Madarin Oranges
1/4 cup of blueberries
2 Tbsp of slivered almonds
handful of baby carrots, chopped
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 2 tsp honey dijon mustard
STEP 1: Cut off any extra fat from your chicken breasts. Cut each breast into strips to allow for faster cooking.
STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, add the egg and whisk. In the third bowl, stir together the panko bread crumbs and shredded coconut.
STEP 3: Place the vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the egg and finally coat each in panko and shredded coconut. It’s easiest to do all pieces in one bowl before moving onto the next or else your fingers will get pretty messy.
STEP 5: After breading the strips, the oil should be hot enough. Place about 4 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side (longer if needed) or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. You may need to add a little extra oil to the pan.
STEP 6: Whisk together your honey, balsamic vinegar, honey dijon mustard and olive oil to make the vinaigrette.
STEP 7: Wash your greens and then add the carrots, blueberries, oranges and almonds. Plate up two portions and then top with your coconut chicken strips and drizzle with vinaigrette.