This low carb lemon coconut chicken salad is so delicious!
Recipe By Vicky Abrams at So Nourished
This flavorful dish can be quickly whipped up in a matter of minutes. The crispy outside coupled with the moist inside chicken is what make this the most amazing and satisfying salad. The lemon zest and coconut come together to offer a little bit of tang and a subtle sweetness that will totally satisfy your taste buds.
This is definitely the type of salad that you can really sink your teeth into. The hearty lemon coconut chicken guarantees that you get a great burst of flavor while you fill satisfy your hunger.
3 tablespoons coconut flour
2 tablespoons shredded unsweetened coconut
1 tablespoon fresh lemon zest
1 large egg
2 tablespoons organic coconut oil
4 boneless chicken thighs
3 tablespoons apple cider vinegar
2 tablespoons organic olive oil
1 teaspoon Dijon mustard
6 cups fresh spring greens
salt and pepper
Beat the egg in another dish then heat the coconut oil in a large skillet over medium-high heat.
Season the chicken with salt and pepper then dredge in the coconut flour and dip in the egg.
Coat the chicken with the coconut and lemon zest mixture then add to the skillet.
Cook for 5 minutes on each side until the coating is browned and the chicken cooked through.
Divide the spring greens between four small salad plates and place a piece of chicken on each.
Drizzle with the dressing and serve immediately.
MACROS PER SERVING:
• 440 Calories
• 33.5g of Fat
• 22g of Protein
• 6g of Net Carbs
Dr. Rosmy Barrios, MD
This article has been medically reviewed by Dr. Rosmy Barrios, MD. Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.