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


For the breaded chicken: 

For the Honey Mustard Dressing: 

For the salad: 


  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