Paleo/W30 Recipe - Coconut Crispy Chicken Salad

This salad is GREAT!  I made it yesterday and didn't end up eating it until today.  So with that said the chicken was a little less crispy than I'm sure it would have been if I ate it right after making it.  That said, it was still really good!  The recipe called for unsweetened dried cranberries and to my knowledge no such thing exists.  However, I found freeze dried cranberries and mangos at Wholefoods.  NOTHING is added to them at all and they are crunchy and tasty and delish!!!  Great as a topping to this salad or just as a snack!

Anyways,  below is the recipe.  For the dressing I just made up a small amount to use as needed because I didn't want it to get soggy.  I mixed a small amount of lime juice, spicy mustard (with no sugar added to it) and coconut milk.  SOOO Good!  Also, I used Coconut meal instead of Almond meal, figured it would give it a little more coconut taste!

I found the recipe using Chowstalker.  You can find the original recipe here.
Ingredients
1.5 lbs chicken breast (used about 1/2 for this and the rest i'll eat for lunch this week)
1/2 cup almond meal
2 eggs, beaten
1 cup unsweetened coconut flakes
4 tablespoons coconut oil
1 head of green leaf lettuce
1/2 avocado
1/2 small red onion
1/6 cup unsweetened dried cranberries
1/4 up sunflower seeds
1 lime, juiced
2 teaspoons mustard (spicy brown, i would have used something milder, but it was the only one I had that is paleo friendly)
1/3 cup extra virgin olive oil
salt and pepper to taste


Directions:


1) Cut chicken breasts into small 3 bite sized pieces, about 1/4 inch think
2) Set up 3 bowls 1 with almond meal, 1 with eggs, and 1 with coconut flakes seasoned with salt
3) Dredge all chicken pieces, first lightly in almond meal, the lightly in the eggs, then press a little bit firmer into the coconut flakes. Lay coated chicken in a single layer on a plate before cooking.
4) Heat 2 tablespoons of coconut oil in a pan on medium high (if you use 1.5 lbs of chicken like me, you'll probably need to use to pan) when the oil is hot place the chicken in the pan, and cook for 3 minutes
5) When chicken has browned flip over and cook for another 3 minutes
6) While the chicken is cooking prepare the salad, cut up lettuce and top with diced avocado, cranberries, sunflower seeds, and thinly sliced onion. Separate evenly into two bowls.
7) Make dressing by juicing lime in top a bowl and a mustard, whisk together and then slowly whisk in olive oil. Taste and then season with salt and pepper if desired
8) Remove chicken pieces from pan and salt to taste.
9) Top salad with chicken pieces (3-4 each) and dress with lime dressing.