• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 c coconut flour
• 1/2 t salt
• 1/4 t pepper
• 3 eggs, beaten
• 1 c shredded coconut
• 1/2 head romaine lettuce
• 8 oz fresh baby spinach
• 2 mangoes, diced
• 16 oz strawberries, sliced

Preheat the oven to 400F. In a shallow bowl or pie dish, mix the coconut flour with salt and pepper. In two separate bowls, set out the beaten eggs and the shredded coconut. Coat the chicken pieces first in the flour mixture, then the eggs, then the shredded coconut. Lay on a greased sheet pan, spaced apart. Bake in the 400F oven for 20 minutes. Remove and let cool.

Chop romaine into bite-sized pieces. Mix with baby spinach. Top with mangoes, strawberries, and coconut chicken. Goes well with a raspberry vinaigrette.