Coconut Chicken Salad - cooking recipe

Ingredients

For Chicken
1 cup sweetened flaked coconut
1 cup fresh breadcrumb (Not from a can! Whirl 4 slices of somewhat stale white or French bread in food processor)
2 (6 ounce) boneless skinless chicken breasts, pounded out to 1/4 inch thick between
plastic wrap
2 large eggs
1/4 cup milk
1/2 teaspoon coconut extract
1 cup flour, seasoned with
1/2 teaspoon salt, and
1/4 teaspoon pepper
vegetable oil (for frying)
For Salad
10 ounces mixed greens
0.5 (14 ounce) can quartered artichoke hearts, drained
2 tomatoes, seeded and diced
2 hard-boiled eggs, sliced
1 ripe avocado, sliced (cut in half lengthwise around pit, twist to separate halves, remove pit with tip of spoon and scoop)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese, shredded
1 (4 ounce) can sliced black olives
Honey-mustard dressing
2/3 cup spicy brown mustard
1/2 cup honey
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Preparation

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.