Coconut-Lime Chicken

  • Yield 4 servings


Crunchy Calypso Rice Salad:
3 tablespoons olive oil
1 teaspoon fresh lemon juice
1 1/2 tablespoons Guava nectar
2 teaspoons honey
1/4 teaspoon kosher salt
1 1/2 teaspoons salt free jerk seasoning
2 1/4 cups cooked basmati rice, cooled
1 1/2 cups shredded Napa cabbage
1/2 cup diced fresh pineapple
1/2 cup peeled, seeded and diced chayote squash
1/4 cup chopped green onion
1/4 cup diced red bell pepper
2 tablespoons minced jalapeno
1/4 cup finely chopped cilantro
-- Coconut Lime Chicken
4 -- boneless, skinless chicken breast halves, 6 ounces each
1 teaspoon kosher salt
3/4 cup all purpose flour
3 large beaten eggs
1 tablespoon fresh lime juice
1 1/2 tablespoons finely grated lime zest
2 cups unsweetened, finely shredded coconut
3 tablespoons vegetable oil
1/4 cup roasted and lightly salted, chopped cashews
-- Cilantro, limes and red bell pepper, for garnish


  1. 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.
  2. 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.
  3. Stir the cashews into the salad. Arrange salad and chicken on a platter. Garnish with cilantro, limes, and red bell pepper.




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