I am pretty picky when it comes to salads. This Healthy Coconut Chicken Salad tastes AMAZING! I can honestly say that this is my most favorite I have ever made. My girls even ate it!
6 chicken tenderloins, thawed
1/.4 cup shredded coconut
1/4 cup Italian Bread Crumbs
1/4 cup Whole Wheat Ritz Crackers, crushed
1/3 cup egg whites
olive oil spray
6 cups lettuce
1 large tomato, sliced
1 small cucumber, sliced
For the Vinaigrette:
1 Tablespoon of Extra Virgin Olive oil
1 Tablespoon of Honey
1 Tablespoon of Balsamic vinegar
2 teaspoons of dijon mustard
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375 degrees
Combine coconut flakes, Italian crumbs, and crackers in a bowl. Put egg whites in another bowl.
Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with foil for easy cleanup. Lightly spray with non-stick spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups of lettuce on each plate. Divide cucumber and tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens.
Whisk vinaigrette again and pour evenly on each plate.
Recipe adapted from Skinny Taste
Looking for something to go with it?
Check out our Zuppa's Tomato Basil Soup