Tuesday, March 31, 2009

Crispy Coconut Chicken Salad


2 boneless, skinless chicken breasts
1/2 C unsweetened organic shredded coconut
1/4 C ground flax seed
1 egg (or 2 egg whites)
2 tbsp extra virgin coconut oil
4 cups salad

Beat the egg white. Cut chicken in strips. Mix shredded coconut and flax seed together. Dip chicken in egg and then roll in flax coconut mixture. Saute chicken in coconut oil until crispy. Cool and serve over greens.