Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

skinnytaste.com

Tina Bina

I'm taking a long walk down Healthy Street in 2024, with a promise not to deprive myself.

6 chicken tenderloins, (about 12 oz)

6 tbsp shredded sweetened coconut

¼ cup panko crumbs, or GF panko

2 tbsp corn flake crumbs, crushed

⅓ cup egg whites, beaten

pinch salt

olive oil spray

6 cups mixed baby greens

¾ cup shredded carrots

1 large tomato, sliced

1 small cucumber, sliced

subheading: For the Vinaigrette:

1 tbsp oil

1 tbsp honey

1 tbsp white vinegar, balsamic would work too

2 tsp dijon mustard

Directions at skinnytaste.com

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