Name: Coconut Chicken Salad with Honey Mustard Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½ lb chicken breasts, boneless skinless 1 cup shredded unsweetened coconut 1 cup panko bread crumbs ½ tsp garlic powder 2 eggs; 2 tbsp Dijon mustard; 3 tbsp extra virgin olive oil; 2 tbsp honey; 2 tbsp apple cider vinegar; 4 medium carrots, julienned or grated 1 English cucumber, small diced 1 pint grape tomatoes, halved 2 (5 oz) pkgs spring mix (mixed greens)

Scale

Ingredients

For the breaded chicken:

For the Honey Mustard Dressing:

For the salad:

Instructions

Preheat oven to 400°F.
Slice chicken into 1-½ inch strips; season with salt and pepper.
In a small bowl, combine the shredded coconut, breadcrumbs, and garlic powder. In another small bowl, whisk the eggs with 2 Tbsp water.
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.
In a small bowl, whisk together the Dijon, oil, honey, and vinegar; set aside.
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

Ingredients

For the breaded chicken:

For the Honey Mustard Dressing:

For the salad:

Instructions

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