Mix the ingredients for the vinaigrette in a salad bowl.
Set out three deep dishes. Pour the flour into the first dish. In the second dish, beat the eggs. Mix the Haiku Panko, coconut, salt and pepper in the third bowl. Flour the chicken breasts and shake to remove the excess. Now dip the breasts into the beaten eggs then coat thoroughly with Panko.
In a pan, heat the oil over medium heat. Fry the breasts for 12 to 15 minutes, just until the meat is no longer pink in the middle, turning the meat several times while cooking. Put the breasts on a cutting board and let cool before cutting into cubes.
Add the ingredients for the salad into the salad bowl and mix. Divide the salad onto the plates and garnish with diced chicken.
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