Coconut Chicken Salad With Warm Honey Mustard Vinaigrette Recipe

Name: Coconut Chicken Salad With Warm Honey Mustard Vinaigrette Recipe
Total time: 45 min
Yield: 3
Cuisine: American

Recipe By Skinny Taste

Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.

23 Rating -

Rate

Non Vegdiet

45minstotal

15minsPrep

30minsCook

45m.total

15m.Prep

30m.Cook

Coconut Chicken Salad With Warm Honey Mustard Vinaigrette

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Ingredients for Coconut Chicken Salad With Warm Honey Mustard Vinaigrette Recipe

2 ounce about 12 chicken tenderloins
2 tablespoon shredded sweetened coconut
0.08 cup panko crumbs, or GF panko
0.67 tablespoon crushed corn flake crumbs
0.11 cup egg whites, beaten
pinch Salt
As required olive oil spray
2 cup mixed baby greens
1/4 cup shredded carrots
0.33 large tomato, sliced
0.33 small cucumber, sliced
0.33 tablespoon Oil
0.33 tablespoon honey
0.33 tablespoon white vinegar, balsamic would work too
0.67 teaspoon dijon mustard

Nutrition
value

420

calories per serving

27 g Fat18 g Protein26 g Carbs7 g FiberOther

Current Totals

Fat
27g
Protein
18g
Carbs
26g
Fiber
7g

MacroNutrients

Carbs
26g
Protein
18g
Fiber
7g

Fats

Fat
27g

Vitamins & Minerals

Calcium
129mg
Iron
7mg
Vitamin A
1547mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
53mcg
Vitamin B12
< 1mcg
Vitamin C
20mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
62mg
Manganese
< 1mg
Phosphorus
245mg
Selenium
22mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Skinny Taste