This Coconut Chicken Salad is a simple weeknight dinner! Chicken tenders coated in panko and coconut flakes and baked until crispy. Served on top of a bed of spring greens, veggies, and a drizzle of honey mustard dressing. 

You know those times when you want a really big salad, but you also want chicken tenders? You want to feel refreshed and full by crunching on some delicious veg but also want to indulge in a little crispy, juicy chicken strips? Meet your best friend, the chicken strip salad! 

I’ve combined the best of both worlds into a mouth watering coconut chicken salad. The secret to these chicken strips is a layer of panko and shredded coconut. This adds a lovely crispy exterior, and that gets baked in the oven. By baking, you use much less oil than frying so they’re less greasy than traditional chicken strips. 

The honey mustard dressing is simple, with only four ingredients: Dijon mustard, oil, honey and vinegar. I bet you already have all four ingredients on hand! 

Try this coconut chicken salad the next time you get a healthy and savory craving! 

Here’s the recipe for Coconut Chicken Salad with Honey Mustard Dressing: