Coconut Chicken Salad with Warm Honey Mustard Vinaigrette2013-03-27
- 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: http://www.skinnytaste.com
- 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
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake 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.
Serve with Honey Mustard Vinaigrette.