Coconut Chicken Salad & Honey Mustard Vinaigrette

Serves: 3 Servings     |     Prep: 15 min     |     Cook: 30 min     |     Ready: 45 min


6 about 12 oz chicken tenderloins
6 T. shredded sweetened coconut
1/4 cup panko crumbs
2 T. crushed corn flake crumbs
1/3 cup egg whitesbeaten
pinch salt
olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomatosliced
1 small cucumbersliced

2 T. oil
2 T. honey
2 T white vinegar
4 t. Dijon mustard



Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, corn flake 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 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.