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Coconut Chicken Salad with Honey Mustard Dressing

June 14, 2019

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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. 

Chicken tenders on a bed of greens with tomatoes, carrots, cucumber and 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! 

Chicken tenders on a bed of greens with tomatoes, carrots, cucumber and honey mustard dressing

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: 

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Chicken tenders on a bed of greens with tomatoes, carrots, cucumber and honey mustard dressing

Coconut Chicken Salad with Honey Mustard Dressing


  • Author: Emily Weeks, RDN, LD
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Ingredients

For the breaded chicken: 

1 ½ lb chicken breasts, boneless skinless
1 cup shredded unsweetened coconut
1 cup panko bread crumbs
½ tsp garlic powder
2 eggs

For the Honey Mustard Dressing: 

2 tbsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp honey
2 tbsp apple cider vinegar

For the salad: 

4 medium carrots, julienned or grated
1 English cucumber, small diced
1 pint grape tomatoes, halved
2 (5 oz) pkgs spring mix (mixed greens)

Instructions

  1. Preheat oven to 400°F.
  2. Slice chicken into 1-½ inch strips; season with salt and pepper.
  3. In a small bowl, combine the shredded coconut, breadcrumbs, and garlic powder. In another small bowl, whisk the eggs with 2 Tbsp water.
  4. Dip the chicken tenders into the egg and then into the breadcrumb mixture, pressing gently to adhere. Place on a baking sheet lined with parchment paper and bake for 30 minutes, turning once, halfway through.
  5. In a small bowl, whisk together the Dijon, oil, honey, and vinegar; set aside.
  6. To serve, divide the spring mix, cucumbers, tomatoes, and carrots between bowls. Top with baked chicken strips and drizzle with dressing.

  • Category: Salad
  • Cuisine: American

Keywords: coconut chicken salad

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Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Quick and Easy, Recipes, Salads

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

Follow along for delicious, easy recipes and simple strategies to learn how to become comfortable in the kitchen and embrace mindfulness. Read More…

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