Coconut crusted chicken salad with passionfruit ( SERVES 4 )
Coconut crusted chicken salad with passionfruit Amanda Laird
Viva 25/3/2008   Ratings: No ratings yet      1. Preheat oven to
220 degC. Slice the chicken. Whisk the egg and milk then season.
2. Combine the coconut, breadcrumbs and flour, season and tip
into a bag large enough to hold the chicken.   3. Dip the
chicken into the egg mix then into the bag and toss thoroughly
until coated.   4. Put the chicken into an ovenproof dish or
pan, drizzle with the olive oil and sesame, slices of garlic and
ginger.   5. Bake for 30 minutes or until golden and crispy.
6. Pile the greens on to a serving platter with the chicken and
any pan juices.   7. Slice the mango and arrange, scoop out the
passionfruit and drizzle over, dice the avocado and add then
squeeze over the lime juice.   8. Finish with a sprinkle of
salt, a grind of pepper and an extra trickle of olive oil.