Summer Salad Series

• 1 lb. boneless skinless chicken breasts, cut into tenders
• 1 c. all-purpose flour
• 2 large eggs, beaten
• 1 c. shredded coconut
• kosher salt
• Freshly ground black pepper
• 1 head romaine
• 1 red bell pepper, thinly sliced
• 2 c. pineapple, chopped
• 1/2 c. coconut milk
• Juice of 2 limes
• Zest of 1 lime
• pinch of crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 400 degrees F. Dredge chicken in flour, egg, and shredded coconut and transfer to a baking sheet. Season generously with salt and pepper.
2. Bake until cooked through and coconut is golden, 12 minutes.Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple, and chicken.
3. In a small bowl whisk together coconut milk, lime juice and zest, and crushed red pepper flakes and season with salt.
4. Drizzle with dressing and serve.