Coconut Chicken Salad

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From a popular restaurant on lake minnetonka, here in the twin cities

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Steps

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For chicken:.

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In a shallow baking dish or pie plate combine coconut and bread crumbs.

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Set aside.

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In a medium bowl , beat eggs , milk and coconut extract.

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Dip chicken strips into beaten eggs , then dip in seasoned flour.

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Dip again in eggs.

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Press into coconut-bread crumb mixture , using palm of hand.

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Coat well !.

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Heat 1 / 2 inch of oil in frying pan over medium high heat.

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Add coconut-battered chicken to oil and fry on both sides until golden brown.

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Remove from pan and let stand for 3 minutes.

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Cut in slices.

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For salad:.

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Arrange mixed greens , artichokes , tomato , hard-boiled egg slices , avocado slices , shredded cheese and black olives on large platter.

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Place coconut chicken over greens.

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Serve with honey mustard dressing.

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For dressing:.

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In a small bowl , combine all ingredients with a whisk.

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Can make ahead and store in fridge.

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Serve with salad.

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Ingredients

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sweetened flaked coconut, fresh breadcrumb, boneless skinless chicken breasts, plastic wrap, eggs, milk, coconut extract, flour, salt, pepper, vegetable oil, mixed greens, artichoke hearts, tomatoes, hard-boiled eggs, avocado, mozzarella cheese, cheddar cheese, black olives, spicy brown mustard, honey, olive oil, black pepper, cayenne pepper