Ingredients for 4 people:
4 chicken breast fillets
Pepper
Salt
6 tbsp flour
1 egg
2 tbsp milk
10 tbsp coconut flakes
3 tbsp oil
150 g lamb's lettuce
1 head of lettuce or French lettuce
1 small tin of pineapple slices in their own juice
1 sharon
250 g strawberries
For the salad dressing
5 tbsp yoghurt
3 tbsp oil
2 tbsp lemon juice
2 tbsp orange juice
½ tsp medium hot mustard
Salt
Pepper
1 tsp honey
1 pinch nutmeg
Preparation:
Cut the chicken breast fillets into thin strips, season with pepper and salt and turn in flour. Season and coat in flour. Whisk the egg with the milk and turn the chicken strips in it. Then turn in the coconut flakes and press the breadcrumbs on well. Heat the oil in a frying pan and fry the chicken strips until golden brown (about 3 minutes on each side). In the meantime, wash the lettuce, cut the lettuce into fine strips and pluck the lamb's lettuce into bite-sized leaves. Arrange the lettuces separately on each plate. Dice the pineapple slices. Peel the Sharon thinly, halve it, remove the seeds and dice the flesh. Wash, clean and halve the strawberries. Arrange the fruit on the lettuce. Make the dressing from the ingredients listed and pour over the salad plates. Put the still hot coconut chicken strips on the salads and serve.
Serve with white bread / baguette.
Tip: For a different flavour, replace the strawberries with orange fillets. This also harmonises wonderfully with the coconut chicken.
Preparation time: approx. 35 minutes
Nutritional values per person approx.:
Calories: 770
Joule: 3219
Protein: 46.7 g
Fat: 43.9 g
Carbohydrates: 45 g
(FoodCentrale by ddp images)
