Saturday, June 29, 2013

Coconut Breaded Chicken Salad with Pineapple Dressing

Still in "staycation" mode here.  I am also trying to come up with ways to make a meal go further.  For example when you mix chicken into a salad, 6 small chicken breasts, will be enough for 6 people.  The chicken can also be eaten plain unto itself, or maybe as sandwich.  You can always turn that Pina Colada Bread into rolls, for this.

Ingredients for chicken
  1. 6 chicken breasts, cut into long strips
  2. 1 Cup of panko style breadcrumbs
  3. 1 Cup of unsweetened shredded coconut
  4. 1 egg
  5. 1/2 Cup of pineapple juice
  6. 1 Cup of flour
  7. Salt for seasoning the chicken
  8. Canola oil for frying
Ingredients for the Pineapple dressing
  1. 3/4 Cup of canola oil
  2. 1/4 Cup of white vinegar
  3. 1 Cup pineapple juice
  4. 1/2 tsp salt
  5. 1 clove of garlic
  6. 2 Tbl sugar
  7. 1 tsp dijon mustard
Place the coconut in a food processor and process it until it becomes more of a sand-like consistency.
Mix it with the breadcrumbs in a bowl.

In another bowl, combine the egg with the pineapple juice, and flour.  Mix the batter until it is well combined.

Sprinkle the chicken breast strips with salt. Then dip them in the batter, and then the breadcrumb/ coconut mixture.

Place the strips in a heated frying pan with the oil.  I only place enough oil to cover the bottom of the pan.  Turn the chicken once the bottom has started to brown.  When the other side has browned place it in a baking dish.  You do not want to burn the crust, so do not worry if the chicken is not cooked all the way.  It will finish cooking in the oven.

Place the baking dish with the chicken in a preheated 350F oven for 10-15 minutes to finish cooking.

For the dressing, mix all the ingredients in a blender.

For the salad, chop up the chicken and toss with your favorite lettuce.  Drizzle on the dressing.  With the tropical flavors of the chicken and dressing, cranberries, mandarin oranges, and chopped up cashew nuts, blend nicely.

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