Wild Coconut Chicken Salad
Ingredients
- 1 egg
- 1/2 cup milk
- 1 cup each seasoned bread crumbs and shredded coconut
- 1 pkg (20 oz) boneless skinless chicken split breasts cut in bite sized pieces
- 1 cup canola oil
Salad (toss together)
- 1 pkg (5 oz) mixed field greens or romaine lettuce
- 1 can (11 oz) mandarin oranges, drained
- 4 cups cooked wild rice
- 1/2 cup sliced green onion
- 1 box (9 oz) frozen sugar snap peas, cooked, drained, and chilled
Dressing (whisk together)
- 1/2 cup Saigon sizzle stir fry sauce
- 1/4 cup canola oil
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
Instructions
- In small bowl, beat egg and milk. In separate bowl, mix bread crumbs and coconut. Dip chicken in egg mixture coat in coconut mixture. In large skillet, heat oil to 350F. Fry chicken; set aside. Divide salad on 4 plates; drizzle with dressing. Top with chicken.
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