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Coconut Chicken Salad With Warm Honey-mustard Vinaigrette
Ingredients
- Vinaigrette
- 1T Dijon mustard
- 4t olive oil
- 4t honey
- 4t white vinegar
- Chicken
- 1/2c sweetened coconut flakes
- 1/3c panko bread crumbs
- 3T crushed cornflake crumbs
- 1/4t salt
- 1/2c egg whites
- 8 chicken tenders, about 1 pound
- Salad
- 8c mixed baby greens
- 1c shredded carrots
- 1 large beefsteak tomato, thinly sliced
- 1 medium cucumber, sliced
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Directions
- For vinaigrette: in a medium bowl whisk together the mustard, oil, honey, vinegar, and 2t water.
- For chicken: preheat oven to 375 degrees. Spray a large nonstick pan with cooking spray. In a medium bowl combine the coconut, panko, cornflakes crumbs, and a pinch of salt. In a second medium bowl beat the egg whites. Season the chicken with remaining salt. Dip the chicken into the egg whites, then the coconut mixture. Place the chicken on the baking sheet. Lightly spray the top with cooking spray. Bake for 15 minutes, flip and cook until chicken is cooked through, about 15 minutes more.
- For salad: place 2c greens on each plate, dive carrots cucumbers and tomatoes evenly among the plates. Slice the chicken on an angle and place on top of greens. Heat the dressing in the microwave a few seconds and divide among the plates.
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