Coconut Chicken Salad With Warm Honey Mustard Vinaigrette Recipe
Recipe By Skinny Taste
Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.
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
Nutrition value
420
calories per serving
27 g Fat18 g Protein26 g Carbs7 g FiberOther
Current Totals
27 g Fat
18 g Protein
26 g Carbs
7 g Fiber
MacroNutrients
Carbs
26 g
Protein
18 g
Fiber
7 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
129 mg
Iron
7 mg
Vitamin A
1547 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
53 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
0 mg
Phosphorus
245 mg
Selenium
22 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
