Oh, coconut—I could talk about it forever. It brings back memories of tropical beach getaways, where every breeze carries the scent of sweet coconut oil.
Here’s a salad that’s like a mini-vacation in a bowl: crispy chicken with a coconut twist, drizzled with a warm honey mustard vinaigrette that’s both tangy and sweet.
It’s just the right kind of chaos for your taste buds!
Steps
- Prepare two shallow bowls: one with beaten egg whites and the other with a mixture of shredded coconut, panko crumbs, crushed cornflakes, and a pinch of salt.
- Lightly season the chicken tenders with salt. Dip each tender into the egg whites, then coat thoroughly with the coconut and crumb mixture.
- Arrange the coated chicken on a parchment-lined baking sheet and lightly spray with olive oil. Bake in a preheated oven at 375°F for 25 to 30 minutes, turning halfway through.
- While the chicken bakes, assemble the salad by placing 2 cups of mixed baby greens on each plate. Evenly distribute the shredded carrots, sliced cucumber, and sliced tomato among the plates.
- To make the vinaigrette, whisk together olive oil, honey, white vinegar, and Dijon mustard. Warm the vinaigrette in the microwave just before serving.
- Once the chicken is cooked, slice it diagonally and place on top of the salad greens. Pour the warm vinaigrette over each salad, distributing about a tablespoon per serving. Serve immediately.
Ingredients
- 6 chicken tenderloins (approximately 12 ounces)
- 6 tablespoons shredded sweetened coconut
- 1/4 cup panko breadcrumbs (or gluten-free panko)
- 2 tablespoons crushed cornflake crumbs
- 1/3 cup beaten egg whites
- Pinch of salt
- Olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots
- 1 large tomato, sliced
- 1 small cucumber, sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon white vinegar (or balsamic vinegar)
- 2 teaspoons Dijon mustard
Nutritional Values
Calories: 1191 kcal | Carbohydrates: 97.5 g | Protein: 81 g | Fat: 33 g | Fiber: 13.5 g | Sugar: 30 g
FAQ
- Can I use a different protein instead of chicken tenders?
- Yes, you can substitute chicken tenders with boneless, skinless chicken breasts cut into strips. Alternatively, you can use coconut shrimp or fish sticks like cod or flounder.
- What can I use if I don’t have cornflakes for the coating?
- If you do not have cornflakes, you can simply double the amount of panko breadcrumbs used or substitute with corn Chex or unseasoned breadcrumbs.
- How can I make this recipe gluten-free?
- To make this dish gluten-free, use gluten-free panko and cornflakes. Be sure to check the packaging, as not all cornflake brands are gluten-free.
- Is there a way to cook the chicken tenders using an air fryer?
- Yes, you can cook the chicken tenders in an air fryer. Preheat the air fryer to 400 degrees Fahrenheit and cook the chicken strips for five to six minutes on each side.
- What can I use if I don’t have white wine vinegar for the vinaigrette?
- If you don’t have white wine vinegar, you can substitute it with apple cider vinegar or lemon juice for the vinaigrette.
Tips
- To enhance the flavor and texture of the chicken, consider using a mix of both panko and cornflakes. If you don’t have cornflakes, you can substitute with corn Chex or unseasoned breadcrumbs.
- For a gluten-free option, ensure you use gluten-free panko and verify that your cornflakes are also gluten-free.
- If you don’t have white wine vinegar for the vinaigrette, try using apple cider vinegar or a squeeze of lemon juice as an alternative.
- Customize the salad by using whatever greens and vegetables you have available. Kale or arugula can serve as a great base, and you can add fruits like avocado or mango for a unique twist.
Equipment
- Parchment Paper
- Olive Oil Spray
- Air Fryer (if opting for the air fryer method)
