Coconut Chicken Salad With Warm Honey Mustard Vinaigrette Recipe

Ingredients For Coconut Chicken Salad With Warm Honey Mustard Vinaigrette Recipe

• 6 ounce about 12 chicken tenderloins
• 6 tablespoon shredded sweetened coconut
• 0.25 cup panko crumbs, or GF panko
• 2 tablespoon crushed corn flake crumbs
• 0.33000000000000007 cup egg whites, beaten
• pinch Salt
• olive oil spray
• 6 cup mixed baby greens
• 0.75 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced
• 1 tablespoon Oil
• 1 tablespoon honey
• 1 tablespoon white vinegar, balsamic would work too
• 2 teaspoon dijon mustard