Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
User Reviews
4.9
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Description
The Coconut Chicken Salad with Warm Honey Mustard Vinaigrette combines crispy baked chicken tenders with fresh mixed greens and a lively dressing. The chicken is seasoned then dipped in egg whites before coating with a blend of shredded sweetened coconut, panko crumbs, and crushed cornflakes, adding a textured and sweet crust once baked at 375°F until cooked through. This method gives the chicken a toasted, crunchy outer layer contrasting with the tender meat inside.
Accompanying the chicken is a fresh salad of baby greens, shredded carrot, cucumber slices, and tomato, providing a crisp and refreshing base. The warm honey mustard vinaigrette, made with Dijon mustard, honey, white vinegar, and a touch of olive oil, is heated briefly before serving, enhancing its flavors and tying the dish together with a subtle sweetness and tang.
This salad is suitable for a light lunch or dinner, offering a satisfying mix of textures and flavors without heavy sauces. The air fryer alternative allows for quicker preparation while retaining crispness.
For best results, slice the chicken on the diagonal to showcase the crust when serving. Lightly spraying the chicken with olive oil before baking helps achieve an even golden crust. The vinaigrette should be gently warmed before drizzling to bring out the honey's richness without overpowering the mustard's sharpness.
Ingredients
- 6 chicken tenderloin about 12 oz
- 1 tbsp neutral cooking oil generic cooking oil
- 6 tbsp coconut shredded, sweetened
- 1 tbsp honey
- 1/4 cup panko crumbs (or GF panko)
- 1 tbsp white vinegar (balsamic would work too)
- 2 tbsp corn flakes crushed, crumbs
- 2 tsp Dijon mustard
- 1/3 cup egg beaten, white
- pinch salt
- olive oil spray form
- 6 cups mixed baby greens
- 3/4 cup carrot shredded
- 1 tomato sliced, large
- 1 cucumber sliced, small
Instructions
- Whisk all vinaigrette ingredients; set aside.
- Preheat oven to 375F.
- 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 25 to 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.
Notes
- For a crispier crust, air fry the coated chicken at 400°F for 5 to 6 minutes per side in a single layer.
- Lightly spray olive oil on chicken before baking to enhance browning and prevent drying.
- Warm the honey mustard vinaigrette gently before serving to improve flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1salad with 2 chicken tenders | |
| Calories | 397kcal | 20% |
| Carbohydrates | 32.5g | 11% |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Fiber | 4.5g | 18% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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