Warmer weather has us looking for interesting salads and this healthy low fat dish wasn’t on the plate very long when I served it last week to some hungry young children.
COCONUT CHICKEN WITH CUCUMBER SALAD serves 6
(or as the kids laughingly nicknamed it – Cock Chick with Cukes)
3 egg whites, lightly beaten
6 skinless chicken breasts
9 tbsp dessicated coconut
3 tsp sunflower oil
2 cucumbers, thinly sliced
Small red onion
6 tsp caster sugar
6 tbsp rice vinegar
HOW TO MAKE
Heat oven to 200 degrees centigrade. Season the egg whites and dip the chicken in them, then the coconut.
Place coated chicken on a baking sheet and cook for 25 mins, turning once, until cooked through.
Tip the cucumber into a colander, sprinkle with a little salt and leave for 5 mins. Pat cucumber dry with kitchen paper or a very clean teacloth.
In a bowl, mix the onion with the sugar and vinegar then add the cucumber and serve as shown above.
Serve with potato wedges or oven baked chips if you really want the children to like you!