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Servings:
pieces

Coconut Parmesan Chicken Salad

This salad is insanely good. All those yummy green different crunchy salads with fresh herbs and crispy chicken coated in coconut and parmesan.
Prep Time:
15 min
Cook Time:
25 min
Total Time:
40 min
Ingredients (Servings: pieces)
Coconut Parm Chicken
Boneless Chicken Breast
g
Parmesan Cheese
g
Coconut Flakes
g
Egg
Kosher Salt
tsp
Cayenne Pepper
tsp
Salad
Carrot
Cucumber
Avocado
Green Salad
Fresh Herbs (Parsley, Dill)
Aceto Balsamico
Olive Oil
BBQ Sauce
Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Cut the chicken breasts into 2 cm thick pieces.
  3. In a shallow bowl, add the egg and whisk with a fork. On a large plate, add coconut flakes, parmesan cheese, salt and pepper; mix well with a fork.
  4. Dip each chicken piece into the egg wash, then coat in the coconut parmesan mixture and place them on a baking sheet. Repeat with remaining meat.
  5. Bake them for 25 minutes or until golden brown. Depending on the oven, you might have to flip tenders half way. Just keep an eye on it.
  6. In a big bowl mix all the salad ingredients and season with salt and pepper then add olive oil and aceto (up to your taste).
  7. On top place crispy chicken and drizzle with bbq sauce.
More recipes on: www.beastfeast.eu