Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

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.

4.7
18 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
plan
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ingredients serve

Ingredients for Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

  • 4 ounce 6 about 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 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
533
calories per serving
35 g Fat28 g Protein26 g Carbs7 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    28g
  • Carbs
    26g
  • Fiber
    7g

MacroNutrients

  • Carbs
    26g
  • Protein
    28g
  • Fiber
    7g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    7mg
  • Vitamin A
    1547mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    20mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    75mg
  • Manganese
    < 1mg
  • Phosphorus
    351mg
  • Selenium
    33mcg
  • Zinc
    3mg
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
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Recipe By Skinny Taste