About the Recipe
Crispy chicken is the star of this show, accompanied by fresh garden lettuce and cucumber and dazzled with some lemon juice to help brighten the experience. Drizzle it all with your favorite dressing for a salad that's a complete meal in itself. It's a perfect balance of crunchy, juicy, and downright delicious.
10 oz. of chicken breast
3 Tbsp cornstarch
1 Tbsp all spices mix
1/2 tsp salt
2 Tbsp. greek yogurt
1 Tbsp. extra virgin olive oil
2 cups romaine lettuce
1 cup bread crumbs
2-3 tsp lemon juice
Cut the chicken meat into small pieces and mix with coconut yogurt, spices, cornstarch, and salt. Let it sit in the refrigerator for 15 minutes.
Take the chicken mixture out of the refrigerator and cover each piece of chicken with breadcrumbs.
Preheat oven to 400F and bake chicken uncovered for 25 minutes.
Cut the cucumber and tomato into smaller pieces and put on a bed of chopped or cut lettuce. Spray a little lemon juice if you would like and enjoy.