1 avocado with tip of spoon and scoop) ripe sliced cut in half lengthwise around pit, twist to separate halves, remove pit
0.3 teaspoon pepper black
1 cup breadcrumbs fresh white french stale (Not from a can! Whirl 4 slices of somewhat or bread in food processor)
0.3 teaspoon ground pepper
0.5 teaspoon coconut extract
2 large eggs
1 cup flour
2 hardboiled eggs sliced
0.5 cup honey
0.3 cup milk
10 ounces the salad mixed
0.3 cup olive oil
4 ounce olives black
0.3 teaspoon pepper
0.3 teaspoon salt
0.5 teaspoon salt
0.5 cup cheddar cheese shredded
0.5 cup mozzarella cheese shredded
12 ounce chicken breast boneless skinless
0.7 cup spicy brown mustard
1 cup coconut sweetened flaked
1 cup coconut sweetened flaked
2 tomatoes diced seeded
2 servings vegetable oil for frying
Equipment
bowl
frying pan
whisk
baking pan
Directions
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.