Coconutchickensalad Recipes

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COCONUT CHICKEN

I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!

Provided by Katie Augustitus

Categories     World Cuisine Recipes     Asian

Time 3h50m

Yield 6

Number Of Ingredients 12



Coconut Chicken image

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.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g

1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1 ½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 egg, beaten
½ cup reduced-fat mayonnaise

COCONUT CHICKEN SALAD

Make and share this Coconut Chicken Salad recipe from Food.com.

Provided by Savvy Hostess

Categories     Coconut

Time 1h

Yield 2 serving(s)

Number Of Ingredients 25



Coconut Chicken Salad image

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.

Nutrition Facts : Calories 2091.4, Fat 102.9, SaturatedFat 36.9, Cholesterol 537.4, Sodium 3522.9, Carbohydrate 215.6, Fiber 27.9, Sugar 100, Protein 88.3

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)
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
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

DANA'S CRISPY COCONUT CHICKEN

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Time 29m

Yield 14 pieces

Number Of Ingredients 5



Dana's Crispy Coconut Chicken image

Steps:

  • Preheat oven to 400-degrees F. Coat a baking sheet with nonstick spray and set aside. Place egg whites in a bowl and beat until frothy. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. Transfer to baking sheet. Bake for 6 to 7 minutes per side, until chicken is cooked through.

Nutrition Facts : Calories 60 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 19 milligrams, Sodium 112 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 8 grams

2 egg whites
3 cups whole grain cereal (Corn Flakes or brown rice cereal recommended)
1/4 cup shredded sweetened coconut
1 pound boneless, skinless chicken breast, cut into strips
Nonstick cooking spray

CHINESE COCONUT CHICKEN

Make and share this Chinese Coconut Chicken recipe from Food.com.

Provided by Lauryl G.

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9



Chinese Coconut Chicken image

Steps:

  • For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
  • Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
  • Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
  • For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.

Nutrition Facts : Calories 796.3, Fat 46.3, SaturatedFat 22.7, Cholesterol 161, Sodium 699.7, Carbohydrate 70, Fiber 0.4, Sugar 37.5, Protein 27.4

15 -16 ounces chicken breasts
1 teaspoon salt
2 eggs
1 cup cornstarch
1/4 cup canola oil
13 1/2 ounces coconut milk, one can
3/4 cup sugar
1 teaspoon cider vinegar
1 teaspoon pepper

THAI-STYLE COCONUT CHICKEN

Make your favorite restaurant meal at home! Expect the dish to resemble a very flavorful broth, which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 16



Thai-Style Coconut Chicken image

Steps:

  • In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
  • Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
  • Spoon into shallow serving bowls; top with basil. Serve with rice.

Nutrition Facts : Calories 430, Carbohydrate 14 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 35 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 8 g, TransFat 0 g

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon grated lime peel
1 teaspoon grated gingerroot
1 clove garlic, finely chopped
2 fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4 cup finely chopped fresh cilantro
1 can (about 14 oz) coconut milk (not cream of coconut)
1 teaspoon packed brown sugar
1/2 teaspoon salt
1 tablespoon soy sauce
1 cup sugar snap pea pods
1 medium green bell pepper, cut into 1-inch cubes
1 medium tomato, chopped (3/4 cup)
1 tablespoon chopped fresh basil leaves
Hot cooked jasmine or white rice, if desired

CHICKEN WITH COCONUT SAUCE

The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 8



Chicken with Coconut Sauce image

Steps:

  • In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.
  • Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.
  • Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
  • Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.

1 cup canned unsweetened coconut milk (not low-fat)
1 tablespoon vegetable oil, plus more for grates
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
Coarse salt and ground pepper
2 jalapeño chiles
1 tablespoon fresh lime juice
Cooked white rice (optional)
Lime wedges, (optional)

COCONUT CHICKEN CURRY RECIPE BY TASTY

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Provided by Pierce Abernathy

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19



Coconut Chicken Curry Recipe by Tasty image

Steps:

  • In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  • Add the curry powder and stir well, cooking for 3-4 minutes more.
  • Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  • Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  • Add the chicken broth to the pot and stir.
  • Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 19 grams, Fat 36 grams, Fiber 4 grams, Protein 72 grams, Sugar 3 grams

3 lb chicken, cubed
¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

COCONUT CHICKEN SALAD

Coconut chicken is everyone's favorite appetizer, and it gets an updated twist in this satisfying salad. The easy-prep pineapple dressing gives it a tropical flavor boost.

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 18



Coconut Chicken Salad image

Steps:

  • In small bowl, mix reserved pineapple juice, the olive oil, vinegar, garlic-pepper blend, 1/4 teaspoon ginger and the salt with whisk; set aside.
  • In medium bowl, toss lettuce, bell pepper and pineapple chunks; set aside.
  • Coat both sides of chicken with cornstarch; shake off excess. In shallow bowl, mix coconut milk, soy sauce, 1/4 teaspoon ginger and the egg with whisk until blended. In another shallow bowl, mix bread crumbs and coconut.
  • In large skillet, heat 1 inch vegetable oil over medium heat or to 350°F. Dip chicken in coconut milk mixture, then coat with bread crumb mixture. Cook chicken in oil 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Drain on paper towels.
  • Stir dressing; drizzle over lettuce mixture and toss to coat. Divide salad among 4 plates. Cut chicken diagonally into slices; arrange on salads. Sprinkle with onions.

Nutrition Facts : ServingSize 1 Serving

1 can (8 oz) pineapple chunks in juice, drained, juice reserved
1/4 cup olive oil
1 tablespoon cider vinegar
1/2 teaspoon garlic-pepper blend
1/4 teaspoon ground ginger
1/4 teaspoon salt
6 cups torn romaine lettuce
1 red bell pepper, cut into thin strips
2 green onions, sliced
4 boneless skinless chicken breasts
1/4 cup cornstarch
3/4 cup canned coconut milk (not cream of coconut)
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 egg
1 cup Progresso™ panko crispy bread crumbs
1 cup shredded unsweetened coconut*
Vegetable oil for frying

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