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Coconut Chicken Salad

Coconut Chicken Salad

The ultimate comfort food, Coconut Chicken Salad is a refreshing blend of crispy chicken and vibrant veggies, all drizzled with a warm honey mustard vinaigrette. Perfect for a light weeknight dinner or a delightful picnic dish. You won't want to miss out on this easy and delicious recipe!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dinner, Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces chicken tenderloins (about 12 oz)
  • 6 tbsps shredded sweetened coconut
  • 1/4 cup panko crumbs or GF panko
  • 2 tbsps corn flake crumbs crushed
  • 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 tsps dijon mustard

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Whisk all vinaigrette ingredients; set aside.
  2. Preheat oven to 375F.
  3. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.
  4. Put egg whites or egg beaters in another bowl.
  5. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.
  6. 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.
  7. Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.
  8. When chicken is ready slice on the diagonal and place on top of greens.
  9. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Notes

  • Air Fryer Directions: Air Fry in a single layer at 400F degrees for 5 to 6 minutes on each side.