Vertically split chicken breasts into 1/2-inch portions. Dredge in 1 cup of the masa. Coat the chicken in honey mustard dressing, reserving ½ cup for the salad. Mix the coconut and cilantro with the remainder of the masa and coat the chicken with the mixture and set aside.
Heat the oil in a sauté pan over medium heat. When the oil is ready, fry the tortillas and julienned tortillas until crisp, drain on paper towels and set aside. Fry the chicken in the oil to 165 degrees, and then drain on paper towels.
In a small mixing bowl, add chopped Romaine lettuce, corn, pineapple pico de gallo, and honey mustard dressing, season with salt, and mix until coated evenly. Split into four portions. Add half of each portion of the mixture to the plate, then place the fried corn tortilla shell on top, add the remainder of the salad.
Top the salad with the 2-3 coconut chicken strips and the fried tortilla strips. Garnish with chili honey mustard and lemon.
Submitted by Tyler M. Flik Independent School Dining Executive Chef