Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
- 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 or egg whites
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar (balsamic would work too)
- 2 tsp dijon mustard
- Produce
- Baby greens, mixed (6 cups)
- Carrots (3/4 cup)
- Coconut (6 tbsp)
- Cucumber, small (1)
- Tomato, large (1)
- Breakfast Foods
- Cornflake crumbs (2 tbsp)
- Meat
- 12 oz) chicken tenderloins (6)
- Condiments
- Dijon mustard (2 tsp)
- White vinegar (1 tbsp)
- Cooking & Baking
- Honey (1 tbsp)
- Oil (1 tbsp)
- Olive oil spray (1)
- Salt (1 pinch)
- Bread & Baked Goods
- Panko crumbs (1/4 cup)
- Refrigerated
- Egg substitute or egg whites (1/3 cup)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published March 22, 2011 (1 year ago).
520 people saved this recipe.
