Coconut chicken with cucumber salad

Coconut chicken with cucumber salad

Impress your friends and family with this light summery chicken dish

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
  2. Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.
Try

TIP

Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion's flavour and texture.

MAKE IT WITH FISH - Coconut-crusted salmon

You can replace the chicken with salmon fillets or any firm white fish. Brush the surface of 2 salmon fillets with the seasoned egg white, then scatter over the coconut. Grill for 8 mins until the salmon is cooked through and the coconut is golden.

Per serving

294 kcalories, protein 33g, carbohydrate 10g, fat 14 g, saturated fat 10g, fibre 3g, salt 0.3 g

Recipe from Good Food magazine, August 2008.

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Latest comments and suggestions

  • 01 August 2008

    Beth rated and commented on this recipe

    5 stars

    Really enjoyed this - I used double amount of vinegar as the red onions still had a bit of bite that needed taming.

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  • 05 August 2008

    jenna m rated and commented on this recipe

    5 stars

    So easy an so tasty!

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  • 07 August 2008

    michelle Collins commented on this recipe

    Very nice ,even my fussy daughter liked it.

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  • 07 August 2008

    frolo743 rated and commented on this recipe

    4 stars

    This was really easy & quick to make. Chicken was maybe a little dry, soon remedied with a splash of lime juice.

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  • 14 August 2008

    milo9632 rated this recipe

    5 stars

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  • 04 September 2008

    tweedletwo rated and commented on this recipe

    5 stars

    each piece nice on its own but lovely when all together

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  • 23 January 2009

    steffil83 rated and commented on this recipe

    5 stars

    Really enjoyed this dish, we had it with rice had hubby hates red onion! Cooked the rice with chicken stock and added some peas, went really well together. Chicken & coconut was lovely and very moist.

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  • 20 April 2009

    sneauxdrop commented on this recipe

    Didn't enjoy this dish as much as I had thought we would. The children said it was too dry, but they didn't have much of the salad which really did need to be included. I much prefer the Salmon with Spiced Coconut Crumbs if you're looking for a crumb coating with coconut.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Easily doubled to serve four

Ingredients

  • 1 egg white , lightly beaten
  • 2 skinless chicken breasts
  • 3 tbsp desiccated coconut
  • 1 tsp sunflower oil
  • ½ cucumber , thinly sliced on the diagonal
  • 1 small red onion , thinly sliced
  • 2 tsp caster sugar
  • 2 tbsp white wine vinegar or rice vinegar
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Per serving

294 kcalories, protein 33g, carbohydrate 10g, fat 14 g, saturated fat 10g, fibre 3g, salt 0.3 g

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