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.
Serves:
Ingredients
- 12ozchicken tenderloins,(6 pieces)
- 6tbspshredded sweetened coconut
- ¼cuppanko crumbs
- 2tbspcorn flake crumbs,crushed
- ⅓cupegg 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
Instructions
-
Whisk all vinaigrette ingredients; set aside.
-
Preheat oven to 375 degrees F.
-
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 tablespoon each.
Nutrition
- 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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
