Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Name: Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 about 12 oz chicken tenderloins; 6 tbsp shredded sweetened coconut; 1/4 cup panko crumbs (or GF panko); 2 tbsp crushed corn flake crumbs; 1/3 cup egg whites (beaten); pinch salt; olive oil spray; 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

Prep:15minCook:30min

Warm oven-fried coconut chicken 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.

Updated at: Tue, 03 May 2022 02:10:24 GMT