Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Crispy coconut chicken tenders, gently warmed, rest on a fresh mix of baby greens, sliced cucumber, tomatoes, and shredded carrots, all drizzled with a zesty hot honey mustard vinaigrette.
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Ingredients
- 6 chicken tenderloins
- 2 tbsp corn flake crumbs
- 1/3 cup egg whites
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato
- 1 small cucumber
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar
- 2 tsp dijon mustard
- 6 tbsp shredded sweetened coconut
- 1/4 cup panko crumbs
Instructions
- 1
In a mixing bowl, combine all ingredients for the vinaigrette and whisk until well blended; set aside for later use.
- 2
Begin by preheating your oven to 375°F (190°C).
- 3
In a separate bowl, mix together the coconut flakes, panko breadcrumbs, cornflake crumbs, and a pinch of salt.
- 4
In another bowl, pour in the egg whites or egg substitutes.
- 5
Season the chicken lightly with salt. Dip each piece first into the egg and then coat it thoroughly with the coconut crumb mixture.
- 6
Arrange the coated chicken on a baking sheet lined with parchment paper for easier cleanup. Lightly mist the chicken with olive oil spray and bake for 25 to 30 minutes, flipping halfway through, or until the chicken is fully cooked.
- 7
On each plate, place 2 cups of baby greens. Evenly distribute the carrots, cucumber, and tomato among the plates.
- 8
Once the chicken is done, slice it diagonally and place the slices on top of the greens.
- 9
Warm the dressing in the microwave for a few seconds, then drizzle it evenly over each salad, using a little more than 1 tablespoon for each serving.
Nutrition Information
Notes & Tips
- Air Fryer Directions: Air Fry in a single layer 400F degrees 5 to 6 minutes on each side.