Description
Indulge in the tropical flavors of this Coconut Chicken Salad with Warm Honey Mustard Vinaigrette. Crispy coconut-crusted chicken served on a bed of mixed greens, cherry tomatoes, cucumbers, and a tangy-sweet vinaigrette is a delightful meal for any occasion.
Ingredients
Scale
For the salad:
- 1 pound chicken tenders or cutlets
- 1/2 cup flour
- 2 large eggs (beaten)
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed greens
- 1 cup cherry tomatoes (halved)
- 1/2 cup cucumber slices
- 1/4 cup red onion (thinly sliced)
- 1/4 cup shredded carrots
- vegetable oil for frying
For the vinaigrette:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Bread the chicken: Dredge tenders in flour, dip in beaten eggs, then coat in a mixture of shredded coconut, panko, salt, and pepper.
- Fry the chicken: Heat oil in a skillet, fry chicken for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Make the vinaigrette: In a saucepan, whisk together Dijon mustard, honey, and apple cider vinegar over low heat. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
- Assemble the salad: Arrange greens, tomatoes, cucumber, onion, and carrots on plates. Slice the coconut chicken, place on top, and drizzle with warm vinaigrette.
Notes
- For a lighter option, bake or air fry the coconut chicken until crispy.
- Add sliced avocado or toasted nuts for extra texture.
- The vinaigrette can be made ahead and gently reheated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 520
- Sugar: 10g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
