Friday, January 27, 2012
Skinny Coconut Chicken Salad
Skinny Coconut Chicken Salad with Warm Honey Mustard Dressing
6 chicken tenderloins (about 12 oz)
6 Tbsp shredded coconut
1/4 cup Panko bread crumbs
2 Tbsp unseasoned bread crumbs or crushed cornflakes
1/3 cup egg substitutes or 3 egg whites
olive oil spray
6 cups mixed baby greens
1 cup chopped or shredded carrots
1 tomato, sliced
1 cucumber, sliced
1 Tbsp olive oil
1 Tbsp honey
1 Tbsp vinegar (white, red wine or balsamic)
2 tsp dijon mustard
Whisk all dressing ingredients together and set aside.
Preheat oven to 350*.
Combine coconut flakes, Panko, bread crumbs (or cornflake crumbs) and salt in a bowl. Put egg whites in a separate bowl.
Lightly season chicken with salt. Dip the chicken in egg; then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment paper. Lightly spray with olive oil cooking spray. Bake for 30 minutes, turning over halfway through cooking time.
Mix the salad ingredients together. Top with chicken and dressing.