Sunday, April 1, 2012

Sherry's Coconut Chicken Salad

Sodahls are celebrating 11 years of "being together" (yeah I count the ENTIRE rel't) :)  We had a great day - and ended with the best meal ever!!

Hey Barb/Stacy - you now can have Franny's/Sherry's Chicken Salad in your house instead of having to go to Sunsets and Maynards -- what what!!  It was almost as good as the real thing too - I licked my plate!!

Super good and surprising quick to make!!  Yummy!!!

2 servings: Restaurant Secrets Cookbook

1 cup shredded coconut
1 cup fresh breadcrumbs
8 oz chicken breasts, boned, skinned, and cut into strips
2 large eggs, beaten
1 cup all-purpose flour, seasoned with a dash of salt/pepper
Olive oil
8 oz spring greens
4 oz artichoke hearts, quartered
1 large tomato, diced
2 hard boiled eggs, sliced
1 ripe avocado, peeled and sliced
2 oz shredded mozzarella cheese
2 oz shredded sharp cheddar cheese
Honey mustard dressing

Combine coconut and breadcrumbs together.  Dip chicken strips into beaten eggs and seasoned flour.  Press into coconut-breadcrumb mixture; press out with the palm of the hand to about 1/4-inch thickness.

Warm olive oil in frying pan over high heat, add coconut battered chicken to oil frying on both sides until golden brown (approx 1 1/2 minutes on each side).  Remove from pan and let rest for 3 minutes and cut to julienne.

Arrange spring greens, artichokes, tomato, hard boiled egg slices, avocado slices, and shredded cheese on large plate.  Place coconut chicken over greens.  Serve with honey mustard dressing to taste.

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