Coconut-Crusted Chicken-less Fillets
Chicken pieces in a crunchy coconut crust, tossed into a tropical salad: sounds good? It tastes even better. This coconut-crusted chicken is sweet and spicy at the same time. The tropical salad is fresh and juicy, made of pineapple and mango chunks, lettuce, avocado and diced red bell pepper. Everything is drizzled in a yummy vinaigrette made of Dijon salad, lime juice, and maple syrup.
That’s the perfect dish to beat the summer heat!
- 4-5 large lettuce leaves
- 1 red bell pepper
- 1/3 cup mango chunks
- 1/3 cup pineapple chunks
- 1 avocado
- 2 green onions
- Minced parsley, to taste
- 2 tablespoons Dijon mustard
- Juice of half a lime
- 2 tablespoons maple syrup
- 200 grams chicken-less fillets
- 2 tablespoons wholewheat flour
- 2 tablespoons coconut shreds
- 2 tablespoons coconut flour
- 1/3 cup almond milk
- Pinch of salt
- Dash of paprika
First, prepare the tropical salad. Rinse and slice the lettuce and the green onions. Transfer them to a large mixing bowl. Add the mango and pineapple chunks. Peel and slice the avocado, and toss into the bowl. Clean and thinly dice the red pepper. Add to the bowl and sprinkle with minced parsley.
Second, prepare the salad dressing. In a ramekin, mix together the Dijon mustard with maple syrup and lime juice. Once you obtain a smooth cream, drizzle the salad and mix well. Put the salad bowl in the fridge to cool.
Third, prepare the chicken(less) fillets. Pre-heat the oven at 350 degrees. In a separate bowl, mix together whole wheat flour, coconut shreds, and coconut flour. Season with a pinch of salt, then incorporate the milk, continuously stirring. You will obtain a thick batter. Toss the fillets into the batter and coat them completely. Transfer to a baking tray covered with a baking sheet. Sprinkle a dash of paprika on top and bake for 30 minutes, until they are golden and crunchy.
Take out of the oven and set aside for a few minutes to cool down a bit. Then, toss them into the salad and mix well. Serve immediately.