Warm oven-fried crispy coconut chicken strips over a bed of baby greens, cucumber, tomato, and shredded carrots topped with a warm honey mustard vinaigrette – the perfect mix of salty and sweet and hot and cold.
Coconut Chicken Salad with Honey Mustard Vinaigrette
I’m not sure what it is about spring – maybe the thought of having to get into a bathing suit in just a few months, or perhaps it’s just the sunshine that switches my brain from wanting fewer soups and stews and more large entree salads. This Coconut Chicken Salad has plenty of protein to keep me satisfied, and the warmth of the chicken doesn’t leave me feeling like I’m missing something. It’s perfect for lunch or dinner. More of my favorite warm chicken salads are this BBQ Chicken Salad and Grilled Romaine, Corn, and Chicken Salad with Salsa Dressing.
How to Make Coconut Chicken
Chicken tenders for dinner are never a bad idea. Here they’re coated in panko, crushed corn flakes and shredded coconut. Served over a big salad, and a warm honey mustard dressing.
Honey Mustard Vinaigrette Ingredients
This warm honey mustard vinaigrette is super simple to make. Besides honey and Dijon mustard, you’ll just need white wine vinegar and olive oil. Whisk the ingredients together and heat in the microwave.
Variations:
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
- 6 chicken tenderloins, (about 12 oz)
- 6 tbsp shredded sweetened coconut
- 1/4 cup panko crumbs, or GF panko
- 2 tbsp corn flake crumbs, crushed
- 1/3 cup egg whites, beaten
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
For the Vinaigrette:
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