CRISPY COCONUT CRUSTED CHICKEN SALAD WITH A COCONUT LIME DRESSING

I was obsessed with the coconut lime dressing I made from @abrowntable tofu (see previous post for that recipe) and so I knew I wanted to figure out other ways to use it. I blended some coconut flakes with breadcrumbs and breaded some chicken cutlets and then used the dressing over top with some greens, pickled shallots and carrots. 10/10. See recipe below!

Recipe:
2 eggs
1 cup flour
3/4 cup coconut flakes
1 cup panko
6 chicken cutlets (pounded thin)
Mixed greens
Pickled or regular red onions or shallots
Shaved carrot

Dressing:
1/4 cup coconut milk
1 lime zested and juiced
2 tbsp sambal oelek (chili pasta)
1 tbsp brown sugar
1/4 cup sesame oil
Salt
Pepper

In a food processor, combine panko and coconut flakes until smooth. Pour into a bowl. In another bowl, crack eggs and whisk. In a 3rd bowl, add flour with a little salt and pepper (you could also use coconut flour here if you want). Wash chicken and pat dry. Starting with flour, then egg, then coconut/breadcrumb mix, coat chicken (as you would regular breaded chicken) evenly and then set aside. Repeat with remaining chicken cutlets. Heat a large pan with olive oil (or peanut oil— peanut is way better for frying but not as good for you). Cooking 2 at a time and making sure not to crowd the pan, fry your chicken about 2-3 min per side until the inside temp is 165. If you dont have a meat thermometer just give it a check but it should be good after 3 min if your cutlets are thin.

In a medium sized bowl, combine all ingredients for the dressing and whisk together. Assemble your salad and cut up chicken and combine. Top with dressing and a squeeze of lime juice. Enjoy!