Coconut Chicken with Cucumber Salad Recipe

Coconut Chicken with Cucumber Salad Recipe

How To Make Coconut Chicken with Cucumber Salad

Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 4 boneless, skinless chicken breasts
  • 1 cup shredded coconut
  • 1/2 cup breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs, beaten
  • 1 cup flour
  • 2 tbsp vegetable oil
  • 2 cucumbers, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp honey
  • Salt and pepper to taste


  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a shallow bowl, combine the shredded coconut, breadcrumbs, salt, and black pepper.

  3. Dip each chicken breast into the flour, shaking off any excess. Then dip it into the beaten eggs, followed by the coconut mixture, pressing gently to adhere.

  4. Heat the vegetable oil in a large skillet over medium heat. Cook the coated chicken breasts for 3-4 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet.

  5. Bake the chicken in the preheated oven for 12-15 minutes or until cooked through and crispy.

  6. In a small bowl, whisk together the lime juice, honey, salt, and pepper to make the dressing for the cucumber salad.

  7. In a serving bowl, combine the sliced cucumbers, red onion, and chopped cilantro. Drizzle the dressing over the salad and toss to coat.

  8. Serve the crispy coconut chicken with the refreshing cucumber salad.


  • Per serving : Calories
  • Total Fat : 18g
  • Saturated Fat : 10g
  • Cholesterol : 152mg
  • Sodium : 491mg
  • Total Carbohydrates : 34g
  • Dietary Fiber : 5g
  • Sugar : 11g
  • Protein : 37g
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