Monday, April 11, 2011

Coconut Chicken & Warm Honey Vinaigrette Salad

This turned out very yummy! We loved it. I added more veggies in my salad, but the rest of the recipe I followed verbatim.  It's nice and healthy too! Enjoy!

Here are your ingredients:
6 (about 12 oz.) chicken tenderloins
6 Tbsp. shredded coconut
1/4 cup panko bread crumbs
2 Tbsp. crushed Cornflake crumbs
1/3 cup egg whites
Pinch of salt
Olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 small cucumber, sliced
1 Tbsp. oil
1 Tbsp. honey
1 Tbsp. white vinegar (or balsamic)
2 tsp. dijon mustard

Whisk all vinaigrette ingredients and set aside.  Preheat oven to 375 degrees F.  Combine coconut flakes, panko bread crumbs, Cornflake crumbs and salt in a bowl.    Put egg whites  in another bowl.

Lightly season chicken with salt.  Dip the chicken in the egg, then in the coconut crumb mixture.  Place chicken on a cookie sheet lined with parchment paper or non-stick foil for easy cleanup.  Lightly spray with olive oil spray and bake for 30 minutes turning halfway (15 minutes each side), or until chicken is cooked through.

Place 2 cups baby greens on each plate.  Divide carrots and cucumber evenly between each plate.  (and add more veggies if you want) When chicken is ready, slide on on top of greens.  Heat dressing in the microwave a few seconds and divide equally between each salad; a little over a tbsp each.

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