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Coconut Chicken Salad

A delicious and healthy coconut chicken salad with crunchy textures and sweet-tangy dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz chicken tenderloins
  • 6 tbsp shredded sweetened coconut
  • 0.25 cup panko crumbs
  • 2 tbsp crushed corn flake crumbs
  • 0.33 cup beaten egg whites
  • pinch salt
  • 1 tbsp oil
  • 6 cups mixed baby greens
  • 0.75 cup shredded carrots
  • 1 large tomato sliced
  • 1 small cucumber sliced
  • 1 tbsp honey
  • 1 tbsp white vinegar balsamic would work too
  • 2 tsp dijon mustard

Method
 

Preparation Steps
  1. Whisk all vinaigrette ingredients; set aside.
  2. Preheat oven to 375°F.
  3. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.
  4. Put egg whites in another bowl.
  5. Season chicken with salt, dip in the egg whites, then in the coconut crumb mixture.
  6. Place chicken on a parchment-lined baking sheet. Spray with olive oil and bake for 25-30 minutes, turning halfway, until cooked through.
  7. Arrange 2 cups of baby greens on each plate. Distribute carrots, cucumber, and tomato evenly.
  8. Slice chicken diagonally and place on greens.
  9. Warm dressing briefly in microwave and divide over salads.

Notes

This coconut chicken salad is perfect for a quick, nutritious meal with a satisfying crunch.