“From a popular restaurant on Lake Minnetonka, here in the Twin Cities”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. For Chicken:.
  2. In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
  3. In a medium bowl, beat eggs, milk and coconut extract.
  4. Dip chicken strips into beaten eggs, then dip in seasoned flour.
  5. Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
  6. Heat 1/2 inch of oil in frying pan over medium high heat.
  7. Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
  8. Remove from pan and let stand for 3 minutes. Cut in slices.
  9. For Salad:.
  10. Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
  11. Place coconut chicken over greens. Serve with honey mustard dressing.
  12. For Dressing:.
  13. In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.

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