May 20, 2022

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Name: Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 chicken tenderloins (about 12oz); 6 tbsp shredded sweetened coconut; 1/4 cup panko bread crumbs (can use GF); 2 tbsp corn flake crumbs (crushed...can use GF); 1/3 cup egg whites (beaten); pinch of salt; olive oil spray; 6 cups mixed baby greens; 3/4 cup shredded carrots; 1 small cucumber (sliced); 1 large tomato sliced (optional); 1 tbsp olive oil; 1 tbsp honey; 1 tbsp white wine vinegar (balsamic would work too); 2 tsp dijon mustard

I love coconut on anything sweet or savory. The coconut on this chicken creates a crispy crust mixed with the cornflake crumbs and panko. And it’s oven fried, so it’s a healthier take on fried coconut chicken strips!

This salad is so easy to throw together. Choose it as a weeknight meal, as it comes together in about 30 minutes! Or delicious for a lunch with friends or a light dinner with a glass of sauvignon blanc. The sweet crispy chicken combined with the warm honey mustard dressing make for the perfect satisfying bite. The dressing is SO good!
Feel free to add in any of your favorite fresh veggies. I left out the tomatoes, since my family doesn’t love them as much as I do.