Chicken Coconut Salad Recipes

Steps:

• In small bowl, mix reserved pineapple juice, the olive oil, vinegar, garlic-pepper blend, 1/4 teaspoon ginger and the salt with whisk; set aside.
• In medium bowl, toss lettuce, bell pepper and pineapple chunks; set aside.
• Coat both sides of chicken with cornstarch; shake off excess. In shallow bowl, mix coconut milk, soy sauce, 1/4 teaspoon ginger and the egg with whisk until blended. In another shallow bowl, mix bread crumbs and coconut.
• In large skillet, heat 1 inch vegetable oil over medium heat or to 350°F. Dip chicken in coconut milk mixture, then coat with bread crumb mixture. Cook chicken in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Drain on paper towels.
• Stir dressing; drizzle over lettuce mixture and toss to coat. Divide salad among 4 plates. Cut chicken diagonally into slices; arrange on salads. Sprinkle with onions.

Steps:

• For Chicken:.
• In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
• In a medium bowl, beat eggs, milk and coconut extract.
• Dip chicken strips into beaten eggs, then dip in seasoned flour.
• Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
• Heat 1/2 inch of oil in frying pan over medium high heat.
• Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
• Remove from pan and let stand for 3 minutes. Cut in slices.
• For Salad:.
• Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
• Place coconut chicken over greens. Serve with honey mustard dressing.
• For Dressing:.
• In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.