This is a very delicious salad and it’s easy to make.

Ingredients:

2 boneless, skinless chicken breasts
1/4 cup unsweetened, finely shredded coconut
1/4 cup ground flax seeds
1 egg, beaten
2 tablespoons virgin coconut oil
4 cups mixed greens

Directions:

Rinse the chicken and pat dry; cut into strips, and set aside. Mix shredded coconut and ground flax seeds together on a dinner plate. In a small bowl, beat the egg, and dip the chicken strips in the beaten egg, then roll each chicken strip in the coconut-flax mixture. Melt coconut oil in a frying pan. Place chicken strips in hot oil; they should sizzle when placed in the pan. Sauté over medium heat until crispy on the outside. Turn after about 2 minutes and brown the other side of each chicken strip for another 2 minutes, or until completely opaque in the center. When done, remove chicken strips from pan and cool on paper towels.
Serve over a bed of mixed greens with Lemon Vinaigrette or your favorite dressing.

Serves 2

Nutritional Breakdown Per Serving: 340 Calories; (23% from Fat); 9g Fat, 58g Protein; 6g Carbohydrate; 4g Dietary Fiber; 237mg Cholesterol; 181mg Sodium.

Credit: From the Coconut Diet book by Cherie Colbom

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