Low GL Crispy Coconut Chicken Salad

posted in: Recipe, Salad | 0
  • 2 boneless chicken breasts
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup ground flax seed
  • 1 organic egg beaten
  • 2 tbsp Organic Coconut oil
  • 4 cups mixed greens in vinaigrette
  1. Cut chicken breasts into strips.
  2. Mix coconut and flax seed.
  3. Dip chicken in egg and then roll them in the flax-coconut mixture.
  4. Sauté the chicken breasts in coconut oil until crispy. Wait until it’s cool and serve over greens.