Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

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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.

Prep: Put the egg whites in one shallow bowl and the coconut, panko, cornflakes, and salt in another. Coat: Lightly season the chicken with salt, dip in the egg whites, and cover it with the cornflake mixture. Bake: Place the chicken on a parchment-lined baking sheet, spray with olive oil, and bake for 30 minutes at 375 degrees, turning halfway. 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: Protein: If you

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