Coconut Chicken Salad

Ingredients

• For Chicken
• 1 cup sweetened flaked coconut
• 1 cup fresh breadcrumb (Not from a can! Whirl 4 slices of somewhat stale white or French bread in food processor)
• 2 (6 ounce) boneless skinless chicken breasts, pounded out to 1/4 inch thick between
• plastic wrap
• 2 large eggs
• 1/4 cup milk
• 1/2 teaspoon coconut extract
• 1 cup flour, seasoned with
• 1/2 teaspoon salt, and
• 1/4 teaspoon pepper
• vegetable oil (for frying)
• For Salad
• 10 ounces mixed greens
• 0.5 (14 ounce) can quartered artichoke hearts, drained
• 2 tomatoes, seeded and diced
• 2 hard-boiled eggs, sliced
• 1 ripe avocado, sliced (cut in half lengthwise around pit, twist to separate halves, remove pit with tip of spoon and scoop)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese, shredded
• 1 (4 ounce) can sliced black olives
• Honey-mustard dressing
• 2/3 cup spicy brown mustard
• 1/2 cup honey
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper