Name: Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Ingredients: 6 about 12 oz chicken tenderloins; 6 tbsp shredded sweetened coconut; 1/4 cup panko crumbs (or GF panko); 2 tbsp crushed corn flake crumbs; 1/3 cup egg whites (beaten); pinch salt; olive oil spray; 6 cups mixed baby greens; 3/4 cup shredded carrots; 1 large tomato (sliced); 1 small cucumber (sliced); 1 tbsp oil; 1 tbsp honey; 1 tbsp white vinegar (balsamic would work too); 2 tsp dijon mustard