Coconut Chicken and Balsamic Marinated Strawberry Salad

My son is a fan of coconut chicken, so I decided to try to create a low FODMAP version. No major adjustment needed, I simply used some corn starch and gluten free Panko bread crumbs (such as Ian’s original GF Panko bread crumbs) instead of wheat flour and wheat bread crumbs. Coconut chicken

I can’t wait to try this recipe with shrimp too. I served the coconut chicken with another new low FODMAP recipe I created, Balsamic Marinated Strawberry Salad.Balsamic Marinated Strawberry Salad

Strawberries pair nicely with baby greens. I am excited for all the fresh local summer produce! Strawberries and greens

Another nice complement to strawberries is a light balsamic vinegar dressing.  I simply mixed some high quality balsamic vinegar with garlic infused oil and seasoned with freshly ground pepper and salt. I drizzled some of this dressing on the sliced strawberries. FODMAPer tip: Per Monash University app the cut off for balsamic vinegar is 1 tablespoon per serving.

A winning combo.Drizzling strawberriesI let the strawberries sit for a few minutes to infuse the amazing flavor of the dressing.
Marinating strawberries

Drizzle the remaining dressing on the baby salad greens and then top with the marinated strawberries. Salad ready to eat!

I think this makes a great low FODMAP meal. I doubled up on the portion size shown.  So good. Adding some jasmine rice would be nice too! 🙂Strawberry Salad and Coconut Chicken

Coconut Chicken with Balsamic Marinated Strawberry Salad

Coconut Chicken with Balsamic Marinated Strawberry Salad

Ingredients

  • Serves 4
  • Chicken:
  • 1 pound boneless and skinless chicken, cut into about 12 strips
  • 1/2 cup corn starch
  • 2 eggs
  • 2 teaspoons garlic infused oil
  • 1 cup sweetened flaked coconut
  • 1 cup gluten free Panko bread crumbs
  • salt and pepper
  • Balsamic Marinated Strawberry Salad:
  • 6 cups baby lettuce greens (baby spinach, romaine etc)
  • 2 cup chopped strawberries
  • 1 tablespoon balsamic vinegar
  • 1/4 cup garlic infused oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly oil large baking sheet.
  3. Place corn starch on medium size plate, set aside.
  4. Whisk eggs with 2 teaspoons garlic oil.
  5. Mix coconut with bread crumbs and place on medium size plate.
  6. Dip chicken strips individually into corn starch, then eggs, then into coconut/breadcrumb mixture. Pressing crumb mix firmly into chicken; repeat with all 12 chicken strips.
  7. Place chicken on baking sheet and add salt and pepper, to taste.
  8. Place prepared chicken in oven and bake for about 25 minutes or until cooked through.
  9. While chicken cooks; prepare Balsamic Marinated Strawberry Salad
  10. Add strawberries to small glass bowl.
  11. Whisk together balsamic vinegar and oil. Add salt and pepper to taste.
  12. Add 1/2 of balsamic mixture to strawberries and gentle stir. Set aside.
  13. Place salad greens on platter and lightly toss greens with the rest of the balsamic dressing.
  14. Layer strawberries in the middle of the salad or as desired.
  15. Serve salad with baked coconut chicken.
https://blog.katescarlata.com/2015/04/30/coconut-chicken-and-balsamic-marinated-strawberry-salad/

I hope you are having a  great week! Are you following me on Instagram? I know not all of you are tech savvy but I do post recipe ideas and new food product finds when I am at the grocery store etc…so it’s just another resource for you if you are new to the low FODMAP diet.