Last evening for dinner we had Coconut Chicken Salad with Warm Honey Mustard Vinaigrette. It was quite tasty and we were both sad that I didn't make enough chicken! We loved the sweet and savory taste of the coconut and chicken so I will definitely make this again as a main course instead of a salad topper.
This is for 2 salads:
6 chicken tenderloins
6 Tablespoons shredded coconut
1/4 cup panko breadcrumbs
3 Tablespoons corn flakes, crushed
olive oil spray
5 cups lettuce, chopped
1/2 cucumber, sliced
1 carrot, ribboned with a vegetable peeler
1 Tablespoon vegetable oil
1 Tablespoon honey
1 Tablespoon balsamic vinegar
2 teaspoons dijon mustard
Preheat oven to 375 degrees. Line a baking sheet with foil and spray with olive oil spray.
In a shallow bowl, add the egg and beat it. In another bowl, add coconut, panko, corn flakes and salt. Lightly season chicken with salt. Dip each tender into the egg and then the breading mixture. Place on the prepared baking. Spray with more olive oil spray.
Bake for 15 minutes. Flip and bake for 10 more minutes or until cooked through.
In a small bowl, whisk together the vinaigrette ingredients. Microwave for 20 seconds to warm dressing.
Arrange lettuce, cucumbers and carrots on dinner plates. Top with chicken and then with the warm vinaigrette.
Note: You may have to make more dressing if you chose to have more lettuce and vegetables on your salad.