Coconut Chicken With Cucumber Salad Food

COCONUT CHICKEN

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

CUCUMBER CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

CUCUMBER SALAD WITH FRESH COCONUT

Steps:

• Heat the oil in a small skillet over medium-high heat. Add the mustard seeds and fry until they begin to pop, about 1 minute. Add to a small bowl along with the honey, ginger and lime juice, and whisk well. Set aside.
• Put the cucumbers, red onions, green onions, cashews, chile and coconut onto a platter. Pour over the dressing and garnish with more coconut.

CUCUMBER SALAD WITH FRESHLY GRATED COCONUT

Steps:

• When ready to serve salad, combine all of the ingredients in a bowl. Spoon onto individual plates, garnish with the cilantro leaves and serve. This tastes great with a dollop of strained yogurt.

COCONUT CHICKEN WITH CUCUMBER SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
• Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.

COCONUT CHICKEN SALAD

Steps:

• For Chicken:.
• In a shallow baking dish or pie plate combine coconut and bread crumbs. Set aside.
• In a medium bowl, beat eggs, milk and coconut extract.
• Dip chicken strips into beaten eggs, then dip in seasoned flour.
• Dip again in eggs. Press into coconut-bread crumb mixture, using palm of hand. Coat well!
• Heat 1/2 inch of oil in frying pan over medium high heat.
• Add coconut-battered chicken to oil and fry on both sides until golden brown. (2-3 minutes).
• Remove from pan and let stand for 3 minutes. Cut in slices.
• For Salad:.
• Arrange mixed greens, artichokes, tomato, hard-boiled egg slices, avocado slices, shredded cheese and black olives on large platter.
• Place coconut chicken over greens. Serve with honey mustard dressing.
• For Dressing:.
• In a small bowl, combine all ingredients with a whisk. Can make ahead and store in fridge. Serve with salad.

CHINESE CHICKEN AND CUCUMBER SALAD

Steps:

• Cook chicken in boiling water, cook over medium heat for 15 minutes.
• Take out, let cool, and shred (or tear by hand).
• Peel cucumbers into strips, skin and all, and put the strips in a large bowl.
• Put chicken shreds on cucumber, mix the sauce and pour on top.
• Sprinkle scallions on top of salad.