Tropical chicken coconut salad

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Delicious summer salad of crispy chicken in a coconut jacket with avocado and mango



 Heat the oven to 200 degrees. Cut the chicken into pieces. Put the flour on a plate and on another plate beat the egg with the soy sauce. Make a third plate on which you divide the coconut. Dip the chicken first in the flour, then the egg and then the coconut. Place all breaded chicken pieces on a baking tray lined with baking paper. Bake for about 20 minutes and until slightly brown.

  Cut the lettuce into strips and the bell pepper into strips and divide between 2 plates. Add the mango pieces and the avocado slices. Remove the chicken from the oven and place on top of the salad while it is still warm. Cut the red pepper into thin rings or pieces and sprinkle over the salad together with the cashew nuts and some coriander. Whisk the juice of the lime, oil, pepper and salt with the honey together to form a dressing and sprinkle the chicken coconut salad with this.

Source: Leukerecepten by leukerecepten-nl.
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