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 25 to 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.
Video
Notes
Air Fryer Directions: Air Fry in a single layer 400F degrees 5 to 6 minutes on each side.