Coconut Chicken Salad

Ingredients

• 14 ounce artichoke hearts drained
• 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

1. 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!
2. Heat 1/2 inch of oil in frying pan over medium high heat.
3. Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
4. Remove from pan and let stand for 3 minutes.
5. Cut in slices.For Salad:.Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
6. Place coconut chicken over greens.
7. Serve with honey mustard dressing.For Dressing:.In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge.
8. Serve with salad.