Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato and shredded carrots are the perfect combination! I found this great recipe from Gina’s Skinny Recipe blog. I’m not a personal fan of Honey Mustard, so I left off the vinaigrette and substituted a little oil and lemon.
Look at the awesome crunch! A little sweet with a hint of lemon tang. DELISH!
This is my new favorite salad. So yummy good!
Coconut Chicken Salad
(Inspired from here)
6 (about 12 oz) chicken tenderloins
6 Tbsp shredded coconut
1/4 Cup Panko crumbs
2 Tbsp crushed cornflake crumbs
1/3 Cup egg substitute or egg whites
Pinch Salt
Olive Oil Spray
Salad Ingredients (get Honey Mustard Vinaigrette recipe here)
Lettuce
Cucumber
Tomato
Carrots
Lemon/Oil
Preheat oven to 375 degrees.
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 with 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.
While the chicken cooks, get your salad ready. Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.
