Wild Coconut Chicken Salad

Course Salad
Servings 4


  • 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


  • 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.
Tried this recipe?Let us know how it was!

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