Skinny Coconut Chicken & Fruit Salad

June 21, 2015

This is such a great appetizer for summer, I served this at a gathering at the my beach house and everybody loved it!

Skinny Coconut Chicken & Fruit Salad
Serves 6
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  1. 6-8 oz boneless skinless chicken breast
  2. 1 cup shredded coconut (sweetened or unsweetened depending on how you like it)
  3. 1/2 cup egg whites
  4. Assorted fresh fruits
  1. Preheat the oven to 350 degrees
  2. Put the egg whites and coconut in separate bowls
  3. Dredge the chicken into the egg whites, then coat with coconut and lay on a baking sheet sprayed with nonstick cooking spray. Repeat this process until the chicken is gone
  4. Bake the chicken for 25 degrees or until the chicken is no longer pink inside. To make the coconut crispy, set the oven to broil until the coconut turns slightly brown and crisp
  5. Dice up the fresh fruit and eat along with the chicken for an extra sweet flavor!
  1. Nutrition facts per serving (serves 6)- 101 Calories • 5.3g Fat • 2.2g Carbs • 1.2g Fiber • 10.9g Protein
Keri Fay

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  • Reply Sara Nuša June 22, 2015 at 4:19 am

    This looks delicious!

    • Reply Keri fay June 22, 2015 at 8:05 pm

      Ah it is! Thank you! xo

  • Reply Rachel June 23, 2015 at 7:13 am

    Thanks for sharing your recipe, this sounds delicious!
    I’m always looking for new healthy things to cook!

    The Everyday Life of Rachel

    • Reply Keri fay June 24, 2015 at 5:09 pm

      You are so very welcome!! xo

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