Try this SPINACH SALAD WITH BREADED CHICKEN STRIPS recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 375 ° F (190 ° C) and heavily grease a rimmed baking sheet with the avocado oil.
2. Place the coconut in a blender or food processor and pulse until coarsely ground, but not to a powder.
3. Combine the coconut and Cajun seasoning in a medium-sized bowl. Toss to combine.
4. Place a chicken thigh between 2 pieces of plastic wrap. Using a mallet or the flat surface of a heavy object, such as a small cast-iron frying pan or mug, pound the chicken until it’s ¼ inch (6 mm) thick. Transfer to the bowl of seasoned coconut and roll it around until well coated. Place the breaded thigh on the prepared baking sheet and repeat with the remaining chicken. Once all the chicken is breaded, bake for 25 minutes. (Note: For extra-crispy chicken, follow the instructions in the note above.)
5. Meanwhile, divide the spinach among 4 large dinner plates. Top with the celery and green onions. Divide the dressing among 4 small ramekins and set to the side of the salads.
6. Slice the chicken and divide among the salads.
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Serving Size: 1 (907g) | ||
Recipe Makes: Servings | ||
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Calories: 2307 | ||
Calories from Fat: 1557 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 173g | 231 % | |
Saturated Fat 136.6g | 683 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 564.7mg | 174 % | |
Sodium 669.1mg | 23 % | |
Potassium 2803.2mg | 74 % | |
Total Carbohydrate 53.6g | 16 % | |
Dietary Fiber 37g | 148 % | |
Sugars, other 16.7g | ||
Protein 149.3g | 213 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2307
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