Coconut Crispy Chicken Salad
What 2 Cook
What 2 Cook
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Ingredients

  • 1.5 lbs chicken breast (used about 1/2 for this and the rest i’ll eat for lunch this week)
  • 1/2 cup almond meal
  • 2 eggs, beaten
  • 1 cup unsweetened coconut flakes
  • 4 tablespoons coconut oil
  • 1 head of green leaf lettuce
  • 1/2 avocado 1/2 small red onion
  • 1/6 cup unsweetened dried cranberries
  • 1/4 up sunflower seeds
  • 1 lime, juiced
  • 2 teaspoons mustard (spicy brown)
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

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