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Coconut Chicken Salad With Warm Honey Mustard Vinaigrette

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Coconut Chicken Salad With Warm Honey Mustard Vinaigrette

Ingredients

  • 6 (about 12 oz) chicken tenderloins
  • 6 tbsp shredded coconut
  • 1/4 cup panko crumbs
  • 2 tbsp crushed cornflake crumbs
  • 1/3 cup egg substitute or egg whites
  • pinch salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 large tomato, sliced
  • 1 small cucumber, sliced
  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp white vinegar (balsamic would work too)
  • 2 tsp dijon mustard
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