4 chicken breasts halved, skinned and deboned
1 (6 oz.) can coconut milk, unsweetened
Juice of 2 fresh limes
1/3 cup rice flour
Pinch of red pepper
1/3 cup sesame seeds
Make a marinade of coconut milk, lime juice and red peppers. Place in plastic
bag with chicken breasts and refrigerate overnight. Drain and save marinade.
Mix rice flour and sesame seeds. Coat chicken breasts in flour mix. Fry in non
stick skillet using 3 tablespoons of coconut oil until chicken is golden brown.
Remove chicken from skillet; add marinade and some or all of remaining flour to skillet. Cook for a few minutes until thickened pour over chicken. Add lime slices for color.
More Coconut Oil Salad Dressing Recipes
Using the previously posted recipe for healthy coconut mayonnaise, you can make the following salad dressings:
Healthy Ranch Dressing
1 cup buttermilk
1/2 cup coconut mayonnaise
1/2 teaspoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon fresh parsley
1/2 teaspoon fresh dill
a dash of paprika
1 teaspoon white wine vinegar
freshly ground black pepper
sea salt to taste
Blend until smooth. Refrigerate. This dressing will thicken as it cools. You can
use it instead of mayonnaise and can dilute it with more buttermilk if you want
thinner dressing.
Healthy Blue Cheese Dressing
1 cup coconut mayonnaise
4 tablespoons sour cream
1/4 lb. blue cheese
1 cup buttermilk
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon white pepper
1 dash Tabasco
1 dash Worcestershire sauce
Blend mayonnaise, sour cream, blue cheese and buttermilk. Add remaining
ingredients. Blend until well creamed. Store in glass jar in refrigerator. Best after
refrigerated two hours. If this tastes too tart, add a little more honey.
This dressing keeps for several weeks. It is delicious on a tossed green salad or
you might like it on grapefruit and avocado salad.
Coconut Oil Vinaigrette
1/4 cup red wine vinegar
1/2 cup liquid virgin coconut oil
1/2 cup virgin olive oil
sea salt and pepper to taste
Wisk all ingredients together in a small bowl. Store in glass jar in refrigerator and
warm to room temperature before using. Try adding minced garlic, parsley, onion powder, cayenne powder, dill weed, parmesans cheese, or Dijon mustard to the recipe for variations.
Healthy Ranch Dressing
1 cup buttermilk
1/2 cup coconut mayonnaise
1/2 teaspoon onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon fresh parsley
1/2 teaspoon fresh dill
a dash of paprika
1 teaspoon white wine vinegar
freshly ground black pepper
sea salt to taste
Blend until smooth. Refrigerate. This dressing will thicken as it cools. You can
use it instead of mayonnaise and can dilute it with more buttermilk if you want
thinner dressing.
Healthy Blue Cheese Dressing
1 cup coconut mayonnaise
4 tablespoons sour cream
1/4 lb. blue cheese
1 cup buttermilk
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1 teaspoon white pepper
1 dash Tabasco
1 dash Worcestershire sauce
Blend mayonnaise, sour cream, blue cheese and buttermilk. Add remaining
ingredients. Blend until well creamed. Store in glass jar in refrigerator. Best after
refrigerated two hours. If this tastes too tart, add a little more honey.
This dressing keeps for several weeks. It is delicious on a tossed green salad or
you might like it on grapefruit and avocado salad.
Coconut Oil Vinaigrette
1/4 cup red wine vinegar
1/2 cup liquid virgin coconut oil
1/2 cup virgin olive oil
sea salt and pepper to taste
Wisk all ingredients together in a small bowl. Store in glass jar in refrigerator and
warm to room temperature before using. Try adding minced garlic, parsley, onion powder, cayenne powder, dill weed, parmesans cheese, or Dijon mustard to the recipe for variations.
Coconut Mayonnaise
This is Cherie Calbom's recipe from her book, The Coconut Diet.
I have tried this and it is excellent! I use it instead of store bought mayonnaise or salad dressing.
1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil
1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.
Makes about 1 1/2 cups
This is Cherie Calbom's recipe from her book, The Coconut Diet. You can find the recipe on her site at http://www.coconutdiet.com/coconut_mayonnaise.htm.
Thousands of people are losing weight and getting healthier with coconut oil diets. To find out what the secrets of the coconut oil diets are go to Coconut-Oil-Diet.com.
I have tried this and it is excellent! I use it instead of store bought mayonnaise or salad dressing.
1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil
1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.
Makes about 1 1/2 cups
This is Cherie Calbom's recipe from her book, The Coconut Diet. You can find the recipe on her site at http://www.coconutdiet.com/coconut_mayonnaise.htm.
Thousands of people are losing weight and getting healthier with coconut oil diets. To find out what the secrets of the coconut oil diets are go to Coconut-Oil-Diet.com.
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