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Coconut Chicken Salad with Honey Mustard Dressing

1/3 cup German-style mustard
3 tablespoons honey
2 tablespoons olive oil

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
1/2 can (8oz) artichoke hearts drained and quartered

1 lb skinless boneless chicken breasts cut into 1/4 inch strips
1 cup soft bread crumbs
2 eggs beaten
1/4 cup milk
1/4 tsp coconut extract
1 cup flour
1/2 cup sweetened flaked coconut
vegetable oil

Whisk together mustard, honey and oil and refridgerate.

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.

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.


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