Crispy Coconut Chicken Salad

2 boneless, skinless chicken breasts

1/4 cup unsweetened coconut flakes

1/4 cup ground almonds

1 egg, beaten

2 tablespoons Virgin Coconut oil

4 cups mixed greens

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2