Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

CREATOR

Skinnytaste

CUISINE

American

SERVINGS

3 Servings

COCONUT CHICKEN SALAD WITH WARM HONEY MUSTARD VINAIGRETTE

INGREDIENTS
  • 6 about 12 oz chicken tenderloins
  • 6 tbsp shredded sweetened coconut
  • 1/4 cup panko crumbs, or GF panko
  • 2 tbsp crushed corn flake crumbs
  • 1/3 cup egg whites, beaten
  • pinch salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 large tomato, sliced
  • 1 small cucumber, sliced
  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp white vinegar, balsamic would work too
  • 2 tsp dijon mustard
INSTRUCTIONS

Click here for full directions…

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