Recipe #4-Coconut Encrusted Chicken Salad

I sometimes get bored with chicken.  I feel like it's the same ole same ole.  So when I found this recipe I was very excited to take this new spin on chicken.  It was definitely a hit with the husband!  And I actually remembered to take a picture.  A miracle I know!

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup unsweetened coconut flakes
1/2 cup of almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
1 bag/8 cups of mixed salad greens or spinach (I just eyeballed it and filled a plate)
2 tbsp olive oil
2 tbsp lemon juice

On a chopping board, cut the chicken into strips somewhere between 1/2 an ince and an inch thick.  Set aside.  In a shallow dish, combine coconut flakes, almond flour and salt and pepper.  In a bowl, crack eggs and beat lightly.  Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.  Heat the coconut oil in the pan over medium-high heat and saute the chicken strips until the exterior turns a golden brown and the inside is no longer pink.  Remove from heat and place atop a bed of mixed greens.  Drizzle with olive oil, lemon juice, and salt and pepper to taste.  Serves 4.

Recipe via Mark's Daily Apple

Now go get your grub on!