Coconut Cashew Chicken Tropical Salad
Preheat oven to 400 degrees. Add the panko bag to the crumb/seasoning mixture. Stir well. In a shallow bowl beat 1 egg, in another shallow bowl add ½ C. of flour, and pour the crumb/panko mixture into a third bowl. Dredge the chicken pieces into the flour mix first, then egg, then press firmly into the crumb/panko mixture so it sticks to all sides. Place on a foil lined baking sheet with a rack on top sprayed with non stick spray. If you don’t have a rack you can place directly on the foil. Spray the chicken with cooking spray or oil for extra crispiness. Bake for 20-25 minutes until done (165 degrees) You can broil for a few minutes to brown the coconut and panko mix. Watch carefully! While chicken is cooking wash the lettuce and chop. Peel and chop cucumber. Toss all salad ingredients into a bowl and toss. Shake dressing well. Place the salad on a plate and top with sliced coconut cashew chicken and drizzle with dressing.