Poultry: Coconut Chicken salad with Honey Mustard Dressing by Recipe Cottage

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	Coconut Chicken salad with Honey Mustard Dressing

		Honey Mustard Dressing 1/3 C Watkins Dusseldorf Mustard (this is a spicy German type mustard) 3 TBSP honey 2 TBSP Olive Oil Whisk all together and refridgerate. Salad 1/2 Head leaf lettuce, washed and drained 1/4 bunch romaine 1/4 small head of red cabbage 2 medium tomatoes, diced 4 oz shredded Cheddar cheese 2 hard boiled eggs, chopped (I left these out since I am not one for eggs!) 1/2 can (8oz) artichoke hearts drained and quartered. Chop lettuce and cabbage. Place in a cold water bath and let soak until ready to prepare salad. Drain lettuce, top with tomatoes, chedder, eggs, and artichoke hearts. Refridgerate. Chicken 1 lb skinless boneless chicken breasts cut into 1/4 inch strips 1 C soft bread crumbs (Stale french bread is best, per the recipe...I used regular crumbs) 2 eggs beaten 1/4 C milk 1/4 tsp Watkins Cocnut extract 1 C flour 1/2 c sweetened flaked coconut Vegetable oil You will need three mixing bowls. In the first whip together the eggs, milk and coconut extract. In the second, combine the flour and bread crumbs. Dip the chicken strips into egg mixture, then flour mixture, then bread crumbs. Dip chicken strips into the egg mixture, then flour, then bread crumbs, lay on waxed paper. Heat 1" of oil to 350 degrees. Fry chicken in oil until golden brown and done. Drain, chop in bite size pieces, place on salad (I mixed it in a little) and drizzle with dressing. It is really worth the effort! Happy eating. Pat Stafford-Keirn