Crispy Coconut Chicken with Fresh Thai Salad
This dish combines the crunchy exterior of coconut-crusted chicken with the fresh, vibrant ingredients of a Thai salad, making it perfect for any meal.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Shallow Dish
Ingredients
Chicken
- 1 pound Boneless, Skinless Chicken Breasts Cut into even strips for uniform cooking.
Coconut Coating
- 1 cup Unsweetened Shredded Coconut Use high-quality coconut for better taste.
- 1/2 cup All-Purpose Flour Acts as a binding agent.
- 2 large Eggs Beaten to create a sticky surface.
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Salad
- 4 cups Mixed Salad Greens A mix of lettuce, spinach, and arugula.
- 1 cup Cherry Tomatoes Halved for sweetness and color.
- 1 medium Cucumber Sliced thinly for crunch.
- 1 medium Red Bell Pepper Sliced into thin strips.
- 1 handful Fresh Cilantro Adds aromatic flavor.
- 1 handful Fresh Mint Enhances freshness.
- 2 tablespoons Fresh Lime Juice Provides acidity to balance flavors.
- 1 tablespoon Sesame Oil Adds a nutty flavor.
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Set up a dredging station: one dish with flour seasoned with salt and pepper, one with beaten eggs, and one with shredded coconut.
- Dredge each chicken strip in flour, dip in eggs, then roll in coconut, pressing gently to adhere.
- Place the coated chicken on the baking sheet and bake for 20-25 minutes until golden brown and cooked through.
- While the chicken bakes, prepare the salad by washing and drying the greens, then combining them with tomatoes, cucumber, and bell pepper in a large bowl.
- Add fresh herbs to the salad and whisk together lime juice and sesame oil, drizzling over the salad and tossing to coat.
- Once the chicken is done, let it cool slightly, then serve it over the salad.
Notes
For variations, consider adding jalapeños for spice or other vegetables for extra crunch. This dish is also great for meal prep.