Spring salad with coconut chicken

Ingredients for 2 servings:

• 2 chicken breast fillets, approx. 250 – 300 g
• 2 tbsp flour
• 1 small egg(s)
• 3 tbsp desiccated coconut
• 2 tbsp oil
• 200 g asparagus, green
• 100 g sugar snap peas
• ½ bunch radishes
• 1 spring onion(s)
• 1 handful of arugula
• 75 g Greek yogurt
• 1 tbsp vinegar
• 1 tsp mustard
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• 1 clove(s) garlic, squeezed
• some salt and pepper, freshly ground

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Mix the dressing ingredients and chill. Wash the asparagus, peel the bottom third, and remove any tough ends. Cut into bite-sized pieces. Wash the snow peas and halve or third them, depending on their size. Slice the radishes, wash and dry the arugula, and slice the spring onions. Wash the chicken, pat dry, and season with salt and pepper. Beat the egg on a shallow plate, then divide the flour and desiccated coconut between two additional plates. Add the asparagus to boiling, lightly salted water and simmer for about 3 minutes. Add the snow peas and cook for 1-2 minutes. Drain through a sieve, refresh in cold water, and drain well. First coat the chicken fillets in flour, shaking off any excess flour. Then coat in the beaten egg and press into coconut flakes to coat them all over. Place in a shallow, oiled dish and drizzle with a little oil. Bake in a preheated oven at 200°C for approximately 20-30 minutes, depending on the thickness, until the meat is cooked through and the coconut flakes are lightly browned. Increase the temperature or broil towards the end of the cooking time if necessary. Season the dressing to taste. Place the asparagus, snow peas, spring onions, radishes, and arugula in a bowl and mix well. Arrange the salad and chicken on plates. Serve with some baguette or ciabatta, if desired.