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Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Skinnytaste
  • minutes
  • Serves

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

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