Coconut Chicken Salad with Honey Mustard Vinaigrette

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  8 tbsp or 42g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Corn flakes

  Cereals ready-to-eat, kellogg, cornflakes

  2 tbsp or 4g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

• Salt

  Table

  1 dash or 0.4g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Mixed Greens

  Earthbound Farm

  8 cups or 340g

• Carrots

  Raw

  1 cup grated or 110g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Honey

  1 tbsp or 21g

• Vinegar

  Distilled

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

Directions

1. Preheat the oven to 375°F.
2. Whisk together olive oil, honey, vinegar, and Dijon mustard to make the vinaigrette; set aside.
3. In a bowl, combine coconut flakes, bread crumbs, cornflake crumbs, and a pinch of salt. Place egg whites in a separate bowl.
4. Season chicken lightly with salt. Dip each piece in egg whites, then coat with the coconut mixture. Place on a parchment-lined baking sheet, spray lightly with cooking spray, and bake for 30 minutes, turning halfway through, until cooked through.
5. Arrange mixed greens on each plate. Evenly distribute grated carrots, sliced cucumber, and tomato among the plates.
6. Slice the cooked chicken diagonally and place on top of the greens. Warm the dressing slightly in the microwave and drizzle over each salad.