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.
