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
12 ounce 6 about 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 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
533
calories per serving
35 g Fat28 g Protein26 g Carbs7 g FiberOther
Current Totals
35 g Fat
28 g Protein
26 g Carbs
7 g Fiber
MacroNutrients
Carbs
26 g
Protein
28 g
Fiber
7 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
140 mg
Iron
7 mg
Vitamin A
1547 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
58 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
75 mg
Manganese
0 mg
Phosphorus
351 mg
Selenium
33 mcg
Zinc
3 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