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Coconut Encrusted Chicken Salad
Posted By Mark Sisson On May 2, 2009 @ 9:16 am In Health,Recipes | 38 Comments
Yesterday we covered the many nutritional benefits of coconut oil , so I wanted to follow it up with a delicious recipe featuring this tasty fat. I tried this recently and it really hit the spot.
If you are making the transition to the Primal lifestyle this may be just the breaded chicken alternative you need to make things easy. And, in my opinion, it beats out the best floured and fried drumstick the colonel has to offer. Let me know what you think in the comment board.
4 boneless, skinless chicken breasts
½ cup unsweetened coconut flakes
½ cup almond flour
Salt and pepper to taste
3 tbsp of virgin coconut oil
1 bag/8 cups of mixed salad greens or spinach
2 tbsp olive oil
2 tbsp lemon juice
Trim any remaining skin or white parts from the chicken breasts. (Note: I usually love the skin on chicken. In fact I find boneless skinless chicken breast pretty boring unless it is dressed up like I’ve done here.) Rinse under cool water and pat dry using a clean kitchen towel or parchment. On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside. In a shallow dish, combine coconut flakes, almond flour and salt and pepper. In a bowl, crack eggs and beat lightly. Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture. Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink. Remove from heat and place atop a bed of mixed greens. Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately. Serves 4.
Calories: 600 per serving
Fat: 38.5 grams (55% calories from fat)
Carbs: 7.9 grams (5% calories from carbs)
Protein: 57.5 grams (40% calories from protein)
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