Coconut Almond Chicken Recipe

 
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Coconut Almond Chicken

Yield: 4 portions

Coconut Almond Chicken

Breaded and baked chicken breast with a salad of Asian greens, fresh fruit, and almonds

Ingredients

    Salad
  • 6 Cups Asian Greens Mix
  • 1 Cup Golden Pineapple, large diced
  • 1 Cup Strawberries, quartered
  • 1/2 Cup Carrots, julienne cut
  • 12 each Mint leaves, torn in pieces
  • 1 Cup Honey-lime Dressing
  • Pinch to taste Freshly Ground Black Pepper
  • Pinch to taste Kosher Salt
    • Salad Dressing
  • 1/4 Cup Honey
  • 1/4 Cup Rice Wine Vinegar
  • 1/4 Cup Canola Oil
  • 1/4 Cup Lime juice, fresh
  • Pinch to taste Kosher Salt
  • Pinch to taste Freshly Ground black Pepper
    • Coconut Marinade
  • 1/2 Cup Whole Eggs, mixed well
  • 1/2 Cup Coconut Milk
  • 1/2 teaspoon Pataks brand curry paste
  • 1/2 teaspoon Kosher Salt
    • Almond Breading
  • 1/2 cup Flour, all purpose
  • 1 Cup Almonds, sliced, chopped
  • 1/2 Cup Coconut Desiccated unsweetened
  • 1/2 teaspoon Kosher Salt
    • Coconut Almond Chicken
  • 4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
  • 1 ounce Almond breading
  • 1 ounce Coconut Marinade
  • 1/2 Cup Mango Puree
  • 1/2 Cup Coco Lopez
  • 1/2 Cup Almonds, sliced, toasted
  • 4 each Lime wedges, quartered

Instructions

    Salad
  1. Mix all ingredients for the salad and season with salt and black pepper
    2. Salad Dressing
  2. Mix all ingredients for dressing and add to the salad.
  3. Toss well to make sure all salad is coated with dressing.
    4. Coconut Marinade
  4. Mix ingredients for marinade, place chicken in for 1-2 hours.
    5. Almond Breading
  5. Mix ingredients together.
    6. Coconut Almond Chicken
  6. Trim, pound chicken breast halves.
  7. In a seasoned pan, place small amount of canola oil.
  8. Dredge marinated chicken breasts in the almond flour (for gluten-free try Bob's Red Mill flour used by Disney) mix, saute until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F).
  9. Season chicken with Kosher salt after removing from the oven.
  10. Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip.
  11. Garnish each plate with a few toasted almond slices and a lime wedge.
https://www.magicalrecipes.net/kona-cafe-coconut-almond-chicken-recipe/

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