Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Summer’s officially only a few weeks away and there’s onthing like the promise of having to be in a bathing suit soon to make you want salad for dinner!

This recipe came form and Gina never disappoints – this was fantastic. Everything works together well to give you a really nice, summer-feeling salad. The chicken would also be great on it’s own!

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Serves 2

4 (about 8 oz) chicken tenderloins
6 T. shredded coconut
1/4 cup panko crumbs
2 T. breadcrumbs
1 large egg, beaten
pinch salt
olive oil spray
4 c. mixed baby greens
1/2 c. shredded carrots
1/2 large tomato, sliced
1/2 small cucumber, sliced

1 T. oil
1 T. honey
1 T. white vinegar
2 t. dijon mustard

Preheat oven to 375F degrees.

Combine coconut flakes, panko, breadcrumbs and salt in a bowl. Put egg 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.

Whisk together oil, honey, vinegar and mustard. Heat dressing in the microwave a few seconds and divide equally between each salad.

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