Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

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