Tuesday, August 27, 2013

Healthy Coconut Chicken Salad

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!

Healthy Coconut Chicken Salad

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

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1 comment:

  1. Finally, I found the recipe that my husband will love. I will save this stir fry sauce recipe and I will buy all the ingredients given here. I wish I can cook this one right, I'm sure my husband will ask me to cook this again and again. Thank you.