Description
This Crispy Coconut Chicken with Fresh Thai Salad recipe combines golden-baked coconut-coated chicken strips with a vibrant, herb-filled Thai salad. It offers a delightful contrast of textures and flavors—crispy, tender chicken paired with fresh, tangy, and aromatic salad—perfect for a light yet satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless, Skinless Chicken Breasts, cut into even strips
- 1 cup Unsweetened Shredded Coconut
- 1/2 cup All-Purpose Flour
- 2 large Eggs, beaten
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Fresh Thai Salad
- 4 cups Mixed Salad Greens (lettuce, spinach, arugula)
- 1 cup Cherry Tomatoes, halved
- 1 medium Cucumber, sliced thinly
- 1 medium Red Bell Pepper, sliced into thin strips
- 1 handful Fresh Cilantro
- 1 handful Fresh Mint
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Sesame Oil
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Set up dredging station: Arrange three shallow dishes—one with all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with the unsweetened shredded coconut—to coat the chicken strips effectively.
- Coat the chicken strips: Dredge each chicken strip first in the seasoned flour, then dip it into the beaten eggs, and finally roll it in shredded coconut, pressing gently to ensure the coconut adheres well for a crispy finish.
- Bake the chicken: Place the coated chicken strips on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, until the chicken is golden brown and cooked through, providing a crispy texture without frying.
- Prepare the salad: While the chicken bakes, wash and dry the mixed salad greens thoroughly. Combine the greens with halved cherry tomatoes, thinly sliced cucumber, and red bell pepper in a large bowl.
- Add herbs and dressing: Toss the salad with fresh cilantro and mint. Whisk the fresh lime juice with sesame oil, then drizzle it over the salad, tossing gently to coat all ingredients evenly and enhancing the fresh Thai flavor.
- Serve: Once the chicken is finished baking, allow it to cool slightly. Serve the crispy coconut chicken strips on top of or alongside the fresh Thai salad for a balanced and flavorful dish.
Notes
- Use unsweetened shredded coconut for a natural coconut flavor without added sugars.
- Ensure chicken strips are uniformly cut to promote even cooking and crispiness.
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end but watch closely to avoid burning.
- Adding fresh herbs like cilantro and mint is key to replicating authentic Thai salad flavors.
- This dish can be made gluten-free by substituting all-purpose flour with rice flour or a gluten-free blend.
- For a spicier salad, consider adding sliced fresh chili or a dash of chili flakes to the dressing.
