Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

INGREDIENTS

(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

large tomato, sliced

small cucumber, sliced

1 tbsp

oil

1 tbsp

honey

1 tbsp

white vinegar (balsamic would work too)

2 tsp

dijon mustard