Coconut Chicken Salad
Chad is still in a chicken salad mood, so I have been trying to find a new recipe each week. This Coconut Chicken Salad was a big hit. After dinner, he said he couldn’t wait to eat it again for lunch. He tried the salad with hot and cold chicken and preferred the chicken hot from the oven. Honey mustard vinaigrette is one of my favorite dressings and it paired nicely with the coconut flavor. The coconut chicken is a great baked chicken tender recipe to have on hand even when it isn’t served over a salad. I will probably try it with jumbo shrimp in the future, just decrease the baking time to about 10 minutes total.
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon white or balsamic vinegar
2 teaspoons Dijon mustard
6-8 tablespoons unsweetened shredded coconut
1/4 cup Panko breadcrumbs
1 pound boneless, skinless chicken breasts or tenderloins
6 cups mixed baby greens
3/4 cup shredded carrots
1 tomato, sliced
1 small cucumber, sliced
In a small bowl, whisk together olive oil, honey, vinegar, and Dijon mustard.
Preheat oven to 375 degrees Fahrenheit and line or grease a large baking sheet.
On a plate with a rimmed edge, combine coconut and Panko.
In a small, wide bowl, beat together eggs.
If using chicken breasts, cut into thin strips uniform in size. Lightly season the strips with salt. Coat each strip in the beaten egg, then the coconut Panko breadcrumbs, pressing to make sure all sides are thoroughly covered. Place the strips on the prepared baking sheet and bake until chicken is cooked through and starting to turn golden, about 15 minutes on each side.
Divide baby greens among plates and garnish each with additional vegetables. Slice the chicken into pieces and place over the salads. If desired, heat the dressing for a few seconds in the microwave before dividing among the salads.
Adapted from Skinny Taste
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: chicken, coconut, honey, mustard, salad, vinaigrette