Coconut-Curry Crusted Chicken with Spicy Mango Salad

Ingredients

• Dressing
• 1 cup mango cubed (fresh or frozen)
• 2 tablespoon vinegar white or cider
• 2 tablespoon water
• 2 tsp cilantro
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes
• Salad
• 6 cups romaine lettuce torn, bite size
• 1 cup tomatoes diced
• 1 cup mango cubed (fresh or frozen)
• 1/2 cup red onion sliced or dices
• Chicken
• 16 oz Chicken breasts boneless and skinless cut into 4 servings
• 1/2 tsp Black pepper
• 1/2 tsp salt
• 1 cup coconut milk
• 3 tsp Curry powder
• 1 cup coconut unsweetened
• 2 tbsp flour
• 2 tbs coconut oil or other veg oil OR spray

Instructions

1. For the dressing: put all ingredients in a food processor or blender and puree
2. For the salad: toss all the ingredients together
3. For the chicken:
4. 1. Whisk together coconut mil and 1 tsp of the curry powder.
5. 2. Combine the remaining 2 tsp of curry powder, coconut, salt & pepper, and flour, Stir until blended.
6. 3. Dip the chicken in coconut milk mixture, let excess drip off then coat in ground coconut mixture.
7. 4. Heat 1 tablespoon oil in a nonstick skillet or med heat (or spay really well with oil).
8. 5. Saute the chicken in oil until golden on one side (about 5 minutes). Transfer chicken to a baking sheet and reduce the heat a bit. Add the remaining oil and then return the chicken to the skillet cooked side up, and cook until done. If you have a meat thermometer you can put it in the thickest part of the chicken - it needs to be 165 degrees. The second side of the chicken should take 5-8 minutes.
9. 6. Serve salad with dressing and top with chicken.
10. NOTE: I think it’s too much dressing so I serve the dressing on the side.