Mark’s Coconut Encrusted Chicken Salad!
Many of you already know that I am a HUGE fan of MarksDailyApple.com!
Well, here’s another amazing recipe from his collection that I wanted to share with you. Hope you enjoy it!
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. Rinse under cool water and pat dry. On a cutting 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)
That’s it!! Hope you enjoy it