Coconut Chicken Salad with Honey Mustard Vinaigrette
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.
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.
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.
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!
The salad dressing is delicious and TERRAfit-friendly! To make the chicken healthier, you could use unsweetened shredded coconut, find a whole grain option to replace the panko, and use whole grain bread crumbs.
This recipe is from Skinny Taste
I love that the OXO 6-Piece Measuring Cup Set has a 2/3 and 3/4 cup!