Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

How To Make Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

This chicken salad has crispy strips of coconut-crusted chicken in a bed of mixed veggies. The dish has the perfect balance of sweet and salty.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 12ozchicken tenderloins,(6 pieces)
  • 6tbspshredded sweetened coconut
  • ¼cuppanko crumbs
  • 2tbspcorn flake crumbs,crushed
  • cupegg whites,beaten
  • pinchsalt
  • olive oil spray
  • 6cupsmixed baby greens
  • ¾cupcarrots,shredded
  • 1large tomato,sliced
  • 1small cucumber,sliced

For Vinaigrette:

  • 1tbspoil
  • 1tbsphoney
  • 1tbspwhite vinegar,or balsamic vinegar
  • 2tspdijon mustard


  1. Whisk all vinaigrette ingredients; set aside.

  2. Preheat oven to 375 degrees F.

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

  4. Put egg whites or egg beaters in another bowl.

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

  6. 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.

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

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

  9. Heat dressing in the microwave a few seconds and divide equally between each salad, a little over 1 tablespoon each.


  • Calories: 538.82kcal
  • Fat: 31.82g
  • Saturated Fat: 8.39g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 13.86g
  • Polyunsaturated Fat: 5.80g
  • Carbohydrates: 42.34g
  • Fiber: 4.82g
  • Sugar: 16.03g
  • Protein: 22.79g
  • Cholesterol: 46.49mg
  • Sodium: 920.28mg
  • Calcium: 88.41mg
  • Potassium: 782.68mg
  • Iron: 3.02mg
  • Vitamin A: 551.45µg
  • Vitamin C: 18.38mg
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