FOR THE COCONUT CHICKEN STRIPS:

INGREDIENTS:

1. 2 pastured chicken breasts
2. 2 eggs
3. 1/2 c. coconut flour
4. 1 c. unsweetened coconut flakes
5. 1 t. sea salt
6. Generous sprinkle of Paleo Living Poultry Seasoning
7. 1/2 t. sea salt
8. 2-4 T. Avocado Oil

INSTRUCTIONS:

1. Heat a large skillet over medium heat and add avocado oil.  Whisk 2 eggs with 2 T. water in a large bowl and set aside.  Slice the chicken breasts in half width-wise (like you're going to butterfly it).  Then slice each half into 3 long slices, yielding 12 strips total.  Place the strips in the egg mixture to soak.
2. Whisk together coconut flour, coconut flakes, salt, pepper, and Paleo Living Poultry Seasoning in a separate bowl.  One at a time, move one piece of chicken into the coconut mixture and coat fully, then transfer to the hot pan.  Cook until browned, about 3 minutes per side.
3. Work in batches of 4-6 at a time, adding more oil in between batches as needed.  Move chicken to a wire rack to cool slightly before serving.  Sprinkle with sea salt and serve with Pineapple Salsa. 

FOR THE PINEAPPLE SALSA:

INGREDIENTS:

1. 1 medium red onion
2. 1 bunch cilantro
3. 2 cloves garlic
4. juice of 1 lime
5. 2 T. Chosen Foods 100% Pure Avocado Oil
6. 1 t. sea salt
7. 1/2 t. pepper
8. 2 medium tomatoes
9. 1/2 pineapple, cubed

INSTRUCTIONS:

1. Place onion, cilantro, garlic, lime juice, avocado oil, salt, and pepper into the bowl of a food processor.  Mix until well-incorporated, about 30-60 seconds, scraping down the sides in between.
2. Add the tomato and pineapple and pulse in intervals until chunky and broken up to desired consistency.