Ingredients
1 c. all-purpose flour
Kosher salt
Freshly ground black pepper
2 large eggs
1 c. shredded coconut
1 lb. boneless skinless chicken breasts, cut into tenders
1 large head romaine, chopped
1 red bell pepper, thinly sliced
2 c. pineapple, chopped
1/2 c. coconut milk
Juice of 2 limes, plus zest of 1
Pinch crushed red pepper flakes
Preparation
Step 1Preheat oven to 400°. In a shallow bowl, season flour with salt and pepper. In another shallow bowl, beat eggs. In a third shallow bowl, add coconut. Dredge chicken in flour, then egg, then coconut and transfer to a baking sheet. Step 2Bake until chicken is cooked through and coconut is golden, 12 minutes.Step 3In a large bowl combine romaine, red pepper, pineapple, and chicken.Step 4In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.Step 5Drizzle with dressing and serve.
