Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
A crunchy coconut-crusted chicken served over mixed greens with a warm honey mustard vinaigrette.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Knife
- Cutting Board
- Microwave-safe Bowl
- Tongs
Ingredients
- 6 chicken tenderloins about 12 oz
- 6 tbsp shredded sweetened coconut
- 1/4 cup panko crumbs or GF panko
- 2 tbsp corn flake crumbs crushed
- 1/3 cup egg whites beaten
- pinch salt
- olive oil spray for coating before baking
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato sliced
- 1 small cucumber sliced
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar balsamic would work too
- 2 tsp Dijon mustard
Instructions
- Whisk together oil, honey, white vinegar, and Dijon mustard in a bowl until smooth; set aside.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow bowl combine shredded coconut, panko crumbs, crushed corn flake crumbs, and a pinch of salt.
- Place beaten egg whites in a separate shallow bowl.
- Lightly season each chicken tenderloin with salt, dip into the egg whites, then press into the coconut-panko mixture to coat evenly.
- Arrange the coated tenders on the prepared baking sheet, lightly spray the tops with olive oil spray, and bake for 25–30 minutes, turning once halfway, until cooked through.
- While the chicken bakes, divide the mixed baby greens, shredded carrots, sliced tomato, and sliced cucumber among plates (about 2 cups greens per plate).
- When the chicken is done, slice each tenderloin on the diagonal and place on top of the prepared salads.
- Warm the vinaigrette briefly in the microwave (a few seconds) until just warm, then drizzle equally over each salad—about 1 tablespoon per serving.
Notes
- Air fryer: cook in a single layer at 400°F for 5–6 minutes per side.