Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Step 1

Whisk all vinaigrette ingredients; set aside.

Step 2

Preheat oven to 375F.

Step 3

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.

Step 4

Put egg whites or egg beaters in another bowl.

Step 5

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.

Step 6

Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes turning halfway, or until chicken is cooked through.

Step 7

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.

Step 8

When chicken is ready slice on the diagonal and place on top of greens.

Step 9

Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.