Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

from skinnytaste.com
40 min
3 servings

Warm oven-fried coconut chicken tenders over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette.

Ingredients

  • 6 chicken tenderloins ((about 12 oz) )
  • 6 tbsp shredded sweetened coconut
  • 1/4 cup panko crumbs (or GF panko)
  • 2 tbsp corn flake crumbs (crushed)
  • 1/3 cup egg whites (beaten)
  • pinch salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 large tomato (sliced)
  • 1 small cucumber (sliced)
  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp white vinegar (balsamic would work too)
  • 2 tsp dijon mustard

Directions

  1. 1

    Whisk all vinaigrette ingredients; set aside.

  2. 2

    Preheat oven to 375F.

  3. 3

    Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.

  4. 4

    Put egg whites or egg beaters in another bowl.

  5. 5

    Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.

  6. 6

    Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes turning halfway, or until chicken is cooked through.

  7. 7

    Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.

  8. 8

    When chicken is ready slice on the diagonal and place on top of greens.

  9. 9

    Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.