Coconut Chicken Salad with Honey Mustard Vinaigrette

Who doesn't love a fresh salad in the summer.  I have found my new favorite!  This one took a little work and you have to get your hands a little dirty, but it's so worth it!

Nutritional Information:
Servings: 3  Serving Size: salad with 4 oz chicken  Points Plus: 8
Calories: 400 Fat: 11  Protein 26.8  Carb: 32.5  Fiber: 4.4  Sugar 10

What you need:

• 6 (about 12 oz) chicken tenderloins
• 6 Tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 Tbsp breakcrumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray
• 6 cups mixed baby greens
• 3/4 cup shredded charrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

    Vinaigrette:

• 1 Tbsp oil
• 1 Tbsp honey
• 1 Tbsp white vinegar
• 2 tsp dijon mustard

Directions:

1.  Whisk all vinaigrette ingredients; set aside.

2.  Preheat oven to 375 degrees

3.  Combine coconut flakes, panko, breadcrumbs, and salt in a bowl.  Put egg whites or egg beaters in another bowl.

4.  Lightly season chicken with salt.  Dip the chicken in the egg, then in the coconut crumb mixture.  Place chicken on a cookie sheet lined with wax or foil for easy cleanup.  Lightly spray each with olive oil spray and bake for 30 minutes, or until chicken is cooked through (only took mine about 18 min.)

After baking

5.  Place 2 cups baby greens on each plate.  Divide carrots, cucumber, tomato evenly between each plate.  When chicken is ready, slice on the diagonal and place on top of greens.  Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 Tbsp each. 

This salad was fantastic!  And since I'm cooking for myself I have enough chicken to eat this two more times. The sweetness of the honey vinaigrette and the crunchiness and sweetness of the coconut "breading" was an excellent combination.  Give it a shot!!!