Salad with chicken in a crispy crust

Preheat the oven to 400ºF.

Line a baking tray with baking parchment.

Put the egg into a small bowl and whisk with a fork.

Put the coconut chips into another small bowl.

Cut the chicken breast into strips. Lay the strips on a flat surface and, using a pan or meat hammer, flatten them.

Dip each piece of chicken into the egg and then into the coconut chips. Place on the baking tray.

Continue until all the chicken has been used.

Bake the chicken pieces in the center of the preheated oven for 15-20 minutes.

Divide the salad over a bowl or 2 plates. Divide the tomato and cucumber and, finally, place the chicken on top.

Sprinkle with olive oil, balsamic vinegar and a pinch of salt and pepper.