Coconut Chicken Salad with Honey Mustard Dressing.

  • 2 medium
    carrots
  • ¾ lb
    chicken breasts, boneless skinless
  • 1
    egg
  • ½
    English cucumber
  • ½ pint
    grape tomatoes
  • ½ cup
    shredded unsweetened coconut
  • 1 (5 oz) pkg
    spring mix (mixed greens)
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    honey
  •  
    panko bread crumbs
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Slice chicken into 1-½ inch strips; season with salt and pepper.
    ¾ lb chicken breasts, boneless skinless
    ¼ tsp salt
    ⅛ tsp black pepper
  • 3
    In a small bowl, combine the shredded coconut, breadcrumbs, and garlic powder.
    ½ cup shredded unsweetened coconut
    ½ cup panko bread crumbs
    ¼ tsp garlic powder
  • 4
    In another small bowl, whisk the egg with the water.
    1 egg
    1 tbsp water
  • 5
    Dip the chicken tenders into the egg and then into the breadcrumb mixture, pressing gently to adhere. Place on a baking sheet lined with parchment paper and bake for 30 minutes, turning once, halfway through.
  • 6
    In a small bowl, whisk together the Dijon, oil, honey, and vinegar; set aside.
    1 tbsp Dijon mustard
    1 ½ tbsp extra virgin olive oil
    1 tbsp honey
    1 tbsp apple cider vinegar
  • 7
    Wash and dry the fresh produce (Skip spring mix if it came pre-washed).
    ½ English cucumber
    ½ pint grape tomatoes
    2 medium carrots
    1 (5 oz) pkg spring mix (mixed greens)
  • 8
    Medium dice the cucumber. Halve the grape tomatoes.
  • 9
    Trim and peel the carrots, then julienne or coarsely grate them.
  • 10
    To serve, divide the spring mix, cucumbers, tomatoes, and carrots between bowls. Top with baked chicken strips and drizzle with dressing. Enjoy!