Description
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: 3servings | Serving Size: 1salad with 2 chicken tenders
Ingredients
6chicken tenderloins, (about 12 oz)
6tbspshredded sweetened coconut
1/4cuppanko crumbs, or GF panko
2tbspcorn flake crumbs, crushed
1/3cupegg whites, beaten
pinchsalt
olive oil spray
6cupsmixed baby greens
3/4cupshredded carrots
1large tomato, sliced
1small cucumber, sliced
For the Vinaigrette:
1tbspoil
1tbsphoney
1tbspwhite vinegar, balsamic would work too
2tspdijon mustard
Instructions
- Whisk all vinaigrette ingredients; set aside.
- Preheat oven to 375F.
- 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.
Last Step:
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