INGREDIENTS
3/4 cup
carrots
12 ozs
chicken tenderloins
6 tbsps
coconut
2 tbsps
cornflake crumbs
1 small
cucumber
2 tsps
dijon mustard
1/3 cup
egg whites
1 tbsp
honey
6 cups
mixed baby greens
1 tbsp
oil
1/4 cup
panko bread crumbs
1 pinch
salt
1 large
tomato
1 tbsp
white vinegar