You are here: Home » Recipes » Coconut-Lime Chicken Coconut-Lime Chicken Yield 4 servings PrintEmail Ingredients Crunchy Calypso Rice Salad:3 tablespoons olive oil1 teaspoon fresh lemon juice1 1/2 tablespoons Guava nectar2 teaspoons honey1/4 teaspoon kosher salt1 1/2 teaspoons salt free jerk seasoning2 1/4 cups cooked basmati rice, cooled1 1/2 cups shredded Napa cabbage1/2 cup diced fresh pineapple1/2 cup peeled, seeded and diced chayote squash1/4 cup chopped green onion1/4 cup diced red bell pepper2 tablespoons minced jalapeno1/4 cup finely chopped cilantro -- Coconut Lime Chicken4 -- boneless, skinless chicken breast halves, 6 ounces each1 teaspoon kosher salt3/4 cup all purpose flour3 large beaten eggs1 tablespoon fresh lime juice1 1/2 tablespoons finely grated lime zest2 cups unsweetened, finely shredded coconut3 tablespoons vegetable oil1/4 cup roasted and lightly salted, chopped cashews -- Cilantro, limes and red bell pepper, for garnish Instructions To make the Crunchy Calypso Rice Salad: On a large bowl whisk together the olive oil, lemon juice, Guava nectar, honey, salt, and jerk seasoning. Add to this mixture the rice, cabbage, pineapple, chayote squash, green onion, bell pepper, jalapeno and cilantro. Stir to combine, cover, and refrigerate until serving. To make the Coconut-Lime Chicken: Pound the chicken breast halves to an even thickness and sprinkle with salt. Place the flour in a shallow dish. In a second shallow dish, combine the beaten eggs, lime juice and lime zest. Place the coconut in a third shallow dish. Dredge the chicken first in the flour, then in the egg mixture and finally in the coconut, pressing so coconut adheres. Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook for 4 minutes per side or until chicken is cooked through, reducing heat if needed to prevent over-browning. Stir the cashews into the salad. Arrange salad and chicken on a platter. Garnish with cilantro, limes, and red bell pepper.