Go Back
+ servings

Coconut Crusted Chicken Salad

Course Dinner, Main Dish
Cuisine Paleo
Cook Time 25 minutes
Total Time 25 minutes
Servings 2
Calories 368 kcal


  • 2 tbsp Coconut flour
  • 2 tbsp Unsweetened flaked coconut
  • 2 Chicken fillets
  • 1 Egg (beaten)
  • 2 cups Spring mix salad greens
  • 3 tbsp Apple cider vinegar
  • 1 tsp Honey
  • 3 tbsp olive oil
  • 2 tbsp Coconut oil
  • Salt and pepper (to taste)


  1. Create a breading/dredging station with three plates or shallow bowls.
  2. Add the coconut flour to one, the the egg to the second plate and the flaked coconut to the third.
  3. Heat the coconut oil in a skillet over medium-high heat.
  4. Dredge each chicken fillet in the coconut flour first, followed by the egg, coating each evenly. Then the flaked coconut. Be sure the fillet is coated well.
  5. Place each fillet into the hot skillet. Cook on each side, about 5 minutes. Until the chicken is golden in color and cooked through.
  6. Add the apple cider vinegar and honey to a bowl. Whisk to combine. Continue to whisk while drizzling in the olive oil until well combined and becomes creamy. Season with salt and pepper.
  7. Place the spring mix in a mixing bowl. Drizzle the dressing over and toss to coat. Reserve ½ to serving.
  8. Plate the spring mix evenly then serve the chicken on top. Serve with additional dressing on the side. Season with salt and pepper, to taste.
Nutrition Facts
Coconut Crusted Chicken Salad
Amount Per Serving
Calories 368 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 18g113%
Polyunsaturated Fat 2g
Monounsaturated Fat 17g
Sodium 17mg1%
Potassium 1mg0%
Carbohydrates 11g4%
Fiber 7g29%
Sugar 4g4%
Protein 3g6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.