If you are a fan of coconut and cilantro, today’s recipe will be a hit! I don’t remember when or how I first tried them or when I started to like them, but I’m madly in love with them now.
When we took a family trip to Hawaii last summer, we visited the Polynesian Cultural Center, and we watched a show about coconuts. We were amazed that almost every part of the plant is used, from the leaves to the roots. No wonder why it is called “the plant of life.”
Recently I started using more coconut oil and coconut milk in my cooking, and my next adventure will be using coconut water in various recipes like soups and fruit smoothies.
Coconut Chicken Salad
4 pieces chicken thighs chopped into bite size.
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup brown rice flour ( or all-purpose flour)
2 tablespoons coconut milk
1 cup unsweetened coconut flakes (or mixed with panko)
4 tablespoons coconut oil
your favorite leafy vegetables and some tomatoes
Cilantro Lime Honey Dressing
1/4 cup homemade mayonnaise
1/4 cup coconut milk
1/4 cup honey
1 lime juice
1/2 cup chopped cilantro
Before I made my herb garden, my hubby and I started our vegetable garden. We were so eager to make it that we started too early this year, and we had to go through some trials and errors. Now the vegetables are growing well, and we learned everything has their own time.
Even though these are organic vegetables, they still need to be washed well. I always add a couple drops of apple cider vinegar in cold water and soak the vegetables in it for 15 minutes before I eat them.
Put all the ingredients in the food processor and blend it until all becomes smooth and creamy. Keep it in the refrigerator.
Chop chicken thighs into bite-size pieces and marinate it with garlic powder, onion powder, salt, and pepper. Leave it for about one hour in the refrigerator.
In a 9″x13″ baking pan spread some coconut oil.
Now the fun part starts! Put on your favorite dance music!
Preheat oven to 400 F.
As you see in the picture, arrange everything in a row. From left to right, marinated chicken, brown rice flour (or all-purpose) in a zip lock, beaten egg with coconut milk, unsweetened coconut flakes in a zip lock, and baking pan with coconut oil.
Put 4-5 pieces of chicken in the ziploc bag and shake until they are coated with brown rice flour evenly.
Then place them in the beaten egg.
Then put them in the coconut flakes and shake~ shake~!
If you want to have a crunchier texture, add some panko.
Place them in the baking pan.
Bake them for 20 minutes or until they are as brown as you like.
Your house will be filled with the smell of coconut and your heart will pump with joy.
Soak up the excess oil with a paper towel.
Vegetables from my garden and coconut chicken from my oven are a perfect match.
Drizzle the dressing…yum…