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.Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council