Ingredients
-
6,1
-
6,1
-
1/4,1
-
2,2
-
1/3
-
-
-
6
-
3/4
-
1
-
1
-
-
-
-
Directions
Warm oven-fried crispy coconut chicken strips over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. Its the perfect mix of salty and sweet, warm and cold.,Im not sure what it is about spring, maybe the thought of having to get into a bathing suit in just a few more months, or maybe its just the sunshine that switches my brain to want less soups and stews to large main dish salads. This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesnt leave me feel like Im missing something. Serve this for lunch or dinner; use any combination of salad fixins and dig in!,For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. This would also be great with shrimp, enjoy!!
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Steps
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1
Done
|
Preheat Oven to 375 |
|
2
Done
|
Combine Coconut Flakes, Panko, Cornflake Crumbs and Salt in a Bowl. |
|
3
Done
|
Put Egg Whites or Egg Beaters in Another Bowl. |
|
4
Done
|
Lightly Season Chicken With Salt. Dip the Chicken in the Egg, Then in the Coconut Crumb Mixture. |
|
5
Done
|
Place Chicken on a Cookie Sheet Lined With Parchment For Easy Cleanup. Lightly Spray With Olive Oil Spray and Bake For 30 Minutes Turning Halfway, or Until Chicken Is Cooked Through. |
|
6
Done
|
Place 2 Cups Baby Greens on Each Plate. Divide Carrots, Cucumber, Tomato Evenly Between Each Plate. |
|
7
Done
|
When Chicken Is Ready Slice on the Diagonal and Place on Top of Greens. |
|
8
Done
|
Heat Dressing in the Microwave a Few Seconds and Divide Equally Between Each Salad; a Little Over 1 Tbsp Each. |
