Coconnut Coated Chicken Salad

Ingredients:
4 boneless, skinless chicken breasts
½ cup unsweetened coconut flakes
½ cup almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
8 cups of mixed salad greens or spinach
2 tbsp olive oil
2 tbsp lemon juice

Method:
Trim any remaining skin or white parts from the chicken breasts.
Rinse under cool water and pat dry using a clean kitchen towel or parchment.
On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside.
In a shallow dish, combine coconut flakes, almond flour and salt and pepper.
In a bowl, crack eggs and beat lightly.
Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.
Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.
Remove from heat and place atop a bed of mixed greens.
Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately. Serves 4.