Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

  • Servings : 2-3
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

This Coconut Chicken is a great recipe served with the Warm Honey Mustard Vinaigerette.

This is a recipe that I have revised, with photo from:


  • 6 (about 12 oz) organic chicken tenderloins
  • 6 tbsp shredded coconut (unsweetened)
  • 1/4 cup panko crumbs
  • 2 tbsp crushed cornflake crumbs or breadcrumbs
  • 1 whole egg or 2 egg whites (lightly whisked)
  • pinch salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 large tomato, sliced
  • 1 small cucumber, sliced


Step 1

Preheat oven to 375°.

Step 2

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Step 3

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.

Step 4

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.

Step 5

Serve with Honey Mustard Vinaigrette.

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