Coconut Chicken Salad with Honey Mustard Vinaigrette

April 6, 2014 1 Comment | Disclosure

Coconut Chicken and Honey Mustard Vinaigrette Recipe

This coconut chicken salad is a delicious healthy salad to make for lunch or dinner! It tastes as good as it looks.

coconut chicken salad with honey mustard vinaigrette recipe

The honey mustard vinaigrette dressing is so simple and easy! The dressing compliments the coconut chicken very nicely. I really like it. My husband claims to dislike Dijon mustard, but he really likes this dressing as well.

coconut chicken ingredients

It does not take long to prepare the chicken! Just mix up some coconut, panko, and cornflake crumbs. Then dip the chicken pieces in the egg whites and then the crumb mixture. Bake it up, slice, and done!

In case you are wondering, panko is a Japanese breading that can be found at most grocery stores right by the bread crumbs. I actually did not have cornflakes, corn Chex cereal, or unseasoned bread crumbs, so I used some crushed Rice Krispies cereal for the extra crunch.

coconut chicken salad ingredients

While the chicken is baking, you can start preparing the veggies, and mix up the dressing if you haven’t already. As with most salads, you can easily customize the salad and veggies to your liking. The tomatoes, carrots, and cucumbers are a nice combination though.

I enjoy the salad with just the greens, carrots, chicken, and dressing. I am not a big salad person, but when you get some meat and delicious dressing in there, I am more than willing to partake. I made the salad with all of the fixings for my salad-loving husband though and he loved it too.

Super good, super easy. Plus, this salad is a healthy meal. I will definitely be making this coconut chicken salad again and recommending it to friends!

Coconut Chicken Salad with Honey Mustard Vinaigrette

Rating: 51

Cook Time: 30 minutes

Yield: 3 large individual salads

Coconut Chicken Salad with Honey Mustard Vinaigrette

Ingredients

  • 6 chicken tenderloins
  • 6 tablespoons sweetened shredded coconut
  • 1/4 cup panko
  • 2 tablespoons crushed cornflakes or unseasoned bread crumbs
  • 1/3 cup egg white (about 2 large eggs) or egg substitute
  • pinch of salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 large tomato, sliced
  • 1 small cucumber, sliced
  • Vinaigrette Dressing:
  • 1 tablespoon oil
  • 1 tablespoon honey
  • 1 tablespoon white vinegar
  • 2 teaspoons Dijon mustard

Instructions

  1. Whisk the vinaigrette ingredients together. Set aside.
  2. Preheat oven to 375. Combine coconut, panko, cereal crumbs, and salt in a bowl. Egg whites in another bowl.
  3. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut mixture. Place chicken on a baking sheet lined with parchment paper. Lightly spray the chicken with olive oil spray. Bake for 30 minutes, turning halfway through baking, or until chicken is cooked through.
  4. Place 2 cups baby greens on each plate. Divide carrots, cucumber, and tomato evenly among plates. Slice cooked chicken on the diagonal and place on top of the greens. Heat dressing in the microwave for a few seconds and divide equally among the salads, about 1 tablespoon each.
http://fabulesslyfrugal.com/coconut-chicken-salad-with-honey-mustard-vinaigrette/

This recipe is from Skinny Taste

oxo measuring cups

I love that the OXO 6-Piece Measuring Cup Set has a 2/3 and 3/4 cup!

Comments

  1. That looks delish Melanie! And I’m not a huge salad fan either. :) The pictures are beautiful too!

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