4.11.2012

coconut chicken salad with roasted red peppers


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adapted from eat yourself skinny


I made this for dinner the other night and it was delicious. I made a few changes to the recipe.

2 chicken breasts, cut into strips
1/4 cup panko bread crumbs
1/4 cup shredded coconut 
2 eggs
6 whole wheat saltine crackers, crushed
1/2 cucumber, peeled and chopped
2 carrots, peeled and cut into sticks
1/2 red bell pepper, roasted, peeled and chopped
1 bag of mixed greens
salt & pepper
1/2 t oil

Before you start, roast your red pepper. I stuck mine in the oven at 400* (or you could broil it) for about 20 minutes, or until the skin becomes blackened. Take it out, place it in a paper bag for 10-15 minutes (fold down the top of the bag to keep the steam in). Then the skin should easily peel off and you'll have great flavor. Then reduce your oven to 375*.
Mix your panko, coconut, and crackers together. Dip your chicken strips into your eggs, then into the crumb mixture. Place into a pan lightly coated with the oil. Sprinkle the strips with s&p, then place into the oven for about 30 minutes, or until juices run clear.
Slice up your veggies and toss them into your salad.

Drizzle with dijon dressing (I substituted the sugar for honey), top with your coconut chicken strips, and enjoy!

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