| This recipe is liked by 1 person(s). |
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10 | |
| 6 (about 12 oz) | chicken tenderloins |
| 6 tbsp | shredded coconut |
| 1/4 cup | panko crumbs |
| 2 tbsp | crushed cornflake crumbs |
| 1/3 cup | egg substitute |
| egg whites, alternative | |
| pinch | salt |
| olive oil spray | |
| 6 cups | mixed baby greens |
| 3/4 cup | shredded carrots |
| 1 large | tomato, sliced |
| 1 small | cucumber, sliced |
| Vinaigrette | |
| 1 tbsp | oil |
| 1 tbsp | honey |
| 1 tbsp | white vinegar, (balsamic would work too) |
| 2 tsp | dijon mustard |
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe