Description
This Coconut Chicken Salad with Warm Honey Mustard Vinaigrette is a delightful blend of crispy coconut chicken strips served on a bed of mixed greens, cherry tomatoes, cucumbers, and topped with a warm honey mustard dressing. A perfect combination of textures and flavors for a satisfying meal.
Ingredients
Scale
For the Coconut Chicken:
- 1 lb boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for pan-frying
For the Salad:
- 6 cups mixed salad greens
- 1 cup cherry tomatoes (halved)
- 1/2 cup sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted pecans or almonds
- 1/4 cup crumbled feta or goat cheese (optional)
For the Warm Honey Mustard Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Coconut Chicken: Pound chicken breasts to an even thickness and cut into strips. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of coconut, panko, salt, and pepper.
- Cook the Chicken: Dip each chicken strip in flour, then egg, then the coconut mixture, pressing gently to adhere. Pan-fry the coated chicken strips until golden brown and cooked through.
- Make the Warm Honey Mustard Vinaigrette: In a saucepan, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Heat just until warm.
- Assemble the Salad: Arrange mixed greens, tomatoes, cucumbers, red onion, nuts, and cheese on a plate. Top with warm coconut chicken strips and drizzle with the honey mustard vinaigrette.
Notes
- You can bake the chicken strips at 400°F for 20 minutes for a lighter option.
- Enhance the salad with sliced avocado or tropical fruits like mango or pineapple.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 10g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg
