Warm oven-fried crispy coconut chicken strips 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.
Yield: 3 servings
4.8 from 5 votes

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dinner, Salad
Cuisine: American
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.

Ingredients

  • 6 about 12 oz chicken tenderloins
  • 6 tbsp shredded sweetened coconut
  • 1/4 cup panko crumbs (or GF panko)
  • 2 tbsp crushed corn flake crumbs
  • 1/3 cup egg whites (beaten)
  • 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

Instructions

  • 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.

Nutrition

Calories: 397kcal, Carbohydrates: 32.5g, Protein: 27g, Fat: 11g, Fiber: 4.5g, Sugar: 10g
Freestyle Points: 8
Points +: 8