Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut crusted chicken with pecan, apple salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Allow to cool slightly before slicing the chicken on a diagonal. Or, refrigerate once completely cool for use later. For the Vinaigrette: Whisk together vinegar, syrup and salt.
Coconut Crusted Chicken with Pecan, Apple Salad is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Coconut Crusted Chicken with Pecan, Apple Salad is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have coconut crusted chicken with pecan, apple salad using 25 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Coconut Crusted Chicken with Pecan, Apple Salad:
- Take For the chicken and Marinate
- Make ready 5 chicken fillets
- Take 60 ml fat free plain yogurt
- Make ready 1 Tbsp ginger garlic and chilli paste
- Make ready 1 tsp coriander powder
- Prepare 1 tsp cumin powder
- Get 1/2 tsp chilli powder
- Make ready to taste Salt and pepper
- Take For the Crumb Batter
- Make ready 1 cup desiccated coconut
- Make ready 1/4 cup sesame seeds
- Make ready 1 red chilli flakes
- Make ready The salad
- Make ready 1/2 cup lightly toasted pecans roughly chopped
- Prepare 100 g butter lettuce
- Make ready 100 g cherry tomatoes cut lengthwise in half
- Prepare 1 sml cucumber cut in half lengthwise then sliced
- Get 1 carrot sliced
- Get 2 pink lady apples cored and sliced
- Get Dressing
- Make ready 3 Tbsp Olive oil
- Make ready 1 tsp apple cider vinegar
- Prepare 1 tsp lemon juice
- Get 1 tsp whole grain Dijon mustard
- Prepare to taste Salt and pepper
Turn over and press into coconut again to coat both sides. This coconut crusted chicken recipe is perfect if you want some delicious crunchy, strips of chicken. They're pretty straightforward and only require three very simple ingredients. By the time you're finished cooking, you should have some succulent pieces of chicken with a crispy coconut outside.
Instructions to make Coconut Crusted Chicken with Pecan, Apple Salad:
- Cut chicken across into 2 pieces as demonstrated.
- For the Marinate: Combine ingredients for marinate adding chicken last and mix well to coat chicken properly.
- Crumb the chicken: combine crumb ingredients.
- Coat marinated chicken fillets well (press down lightly to ensure that crumb sticks well to chicken).Once coated place onto a lightly greased moderately hot non stick pan and cook well turning once. This should be about 10 minutes per side.
- Let chicken cool slightly then slice across as per attached photo
- Salad: prepare dressing by combine ingredients well then add in sliced apples and toss to coat while preparing remaining salad ingredients.
- Layer lettuce, then cucumber, carrots, tomatoes and lastly apples that were coated in salad dressing. Drizzle dressing over salad and toss well. Finish by topping with toasted pecans.
- Plate and serve
Mix in the panko bread crumbs, and set aside to a small bowl. In a separate bowl, whisk together the eggs. One at a time, dip each chicken breast in the egg mixture, coat with the pecan mixture, and place into the baking dish. A coating of coconut gives these chicken strips a sweet flavor and crisp crust. Serve the chicken over a fresh salad or serve the salad on the side and dip chicken strips in tangy honey mustard dressing!.
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