Coconut, Chicken Finger Salad

Servings: 2

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup unsweetened coconut flakes
• 1/4 cup ground almonds
• 1 egg, beaten
• 2 tablespoons Virgin Coconut Oil
• 4 cups mixed greens

Directions:

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut almond mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Serve over a bed of mixed greens with lemon-olive oil dressing or your favorite vinaigrette.

Coconut Chicken Stroganoff

Servings: 4–6
Preparation Time: 20 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1 pound chicken, chopped into bite-sized pieces
• 2 cups chicken broth
• 2 chicken bouillon cubes
• 8 ounces cream cheese
• 1/4 cup coconut flour

Directions:

Cook chicken in coconut oil in skillet.

While chicken is cooking, place all remaining ingredients in a blender and blend just until smooth. Pour into a saucepan on medium heat and bring to a boil. Add cooked chicken to broth and salt to taste. Serve over rice or pasta.

Sharla from Boise, ID, just won $50 for this recipe and photo! Submit yours here.

Sweet Tea Fried Chicken Tenders with Coconut Oil

Servings: 5
Preparation Time: 45 minutes

Ingredients:

• 3 pounds white meat chicken, cut into tenders
• 1 gallon sweet tea
• 2 eggs
• 2 cups panko bread crumbs*
• 2 tablespoons garlic salt
• 4 tablespoons Parmesan cheese
• 1 quart Virgin Coconut Oil

Directions:

Marinate the chicken tenders for at least 8 hours (I usually do 24 hours). Drain all sweet tea off of the tenders.

Mix the two eggs together well in one bowl for the egg wash. Mix panko, garlic salt, and Parmesan together in another bowl.

Dip each tender in the egg wash and let extra drip off, and then dip each tender in the bread crumb mixture.

Fry about 5 tenders at a time in a skillet with the Virgin Coconut Oil for about 4 minutes on each side. Place chicken on a plate covered with paper towels to drain excess oil.

Serve with your favorite sides and dips for a delicious, healthy chicken dinner.

*If gluten-free, use gluten-free breadcrumbs.

Recipe and photo submitted by Lanie, Temple, TX.

Submit your recipe here!