Recipes

Coconut Chicken Finger Salad

• 2 boneless, skinless chicken breasts
• 1/4 cup unsweetened coconut flakes
• 1/4 cup ground almonds
• 1 egg, beaten
• 2 tablespoons Virgin Coconut oil
• 4 cups mixed greens

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2

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