Wild Coconut Chicken Salad

    1 egg
    1/2 cup milk
    1 cup each: seasoned bread crumbs and shredded coconut
    1 pkg (20 oz) Gold'n Plump® 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) Green Giant® Frozen Sugar Snap Peas, cooked, drained, and chilled

    Dressing (whisk together):
    1/2 cup House of Tsang® 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 350°F. Fry chicken; set aside. Divide salad on 4 plates; drizzle with dressing. Top with chicken.

4 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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