Coconut Almond Chicken - Kona Cafe Polynesian Resort Disney

By MJH

Ingredients

• Ingredients - Salad
• 6 Cups Asian Greens Mix
• 1 Cup Golden Pineapple, large diced
• 1 Cup Strawberries, quartered
• 1/2 Cup Carrots, julienne cut
• 12 each Mint leaves, torn in pieces
• 1 Cup Honey-lime Dressing
• Pinch to taste Freshly Ground Black Pepper
• Pinch to taste Kosher Salt
• Ingredients - Salad Dressing
• 1/4 Cup Honey
• 1/4 Cup Rice Wine Vinegar
• 1/4 Cup Canola Oil
• 1/4 Cup Lime juice, fresh
• Pinch to taste Kosher Salt
• Pinch to taste Freshly Ground black Pepper
• Ingredients - Coconut Marinade
• 1/2 Cup Whole Eggs, mixed well
• 1/2 Cup Coconut Milk
• 1/2 teaspoon Pataks brand curry paste
• 1/2 teaspoon Kosher Salt
• Ingredients - Almond Breading
• 1/2 cup Flour, all purpose
• 1 Cup Almonds, sliced, chopped
• 1/2 Cup Coconut Desiccated unsweetened
• 1/2 teaspoon Kosher Salt
• Ingredients - Coconut Almond Chicken
• 4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
• 1 ounce Almond breading
• 1 ounce Coconut Marinade
• 1/2 Cup Mango Puree
• 1/2 Cup Coco Lopez
• 1/2 Cup Almonds, sliced, toasted
• 4 each Lime wedges, quartered

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Directions - Salad
Mix all ingredients for the salad and season with salt and black pepper


Directions - Salad Dressing
Mix all ingredients for dressing and add to the salad.

Toss well to make sure all salad is coated with dressing.


Directions - Coconut Marinade
Mix ingredients for marinade, place chicken in for 1-2 hours.


Directions - Almond Breading
Mix ingredients together.


Directions - Coconut Almond Chicken
Trim, pound chicken breast halves.

In a seasoned pan, place small amount of canola oil.

Dredge marinated chicken breasts in the almond flour mix, saute until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F).

Season chicken with Kosher salt after removing from the oven.

Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip.

Garnish each plate with a few toasted almond slices and a lime wedge.