Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.

 This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesn't leave me feel like I'm missing something. Serve this for lunch or dinner; use any combination of salad fixins' and dig in!

For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. This would also be great with shrimp, enjoy!!


Coconut Chicken Salad with Warm Honey Mustard Vinaigrette


Ingredients:

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray
• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

For the Vinaigrette:

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Directions:

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.