Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

Ingredients for Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

• 4 ounce 6 about chicken tenderloins
• 2 tablespoon Shredded sweetened coconut
• 0.08 cup Panko crumbs, or gf panko
• 0.67 tablespoon Crushed corn flake crumbs
• 0.11 cup Egg whites, beaten
• pinch Pinch salt
• As required Olive oil spray
• 2 cup Mixed baby greens
• 1/4 cup Shredded carrots
• 0.33 Large tomato, sliced
• 0.33 Small cucumber, sliced
• 0.33 tablespoon Oil
• 0.33 tablespoon Honey
• 0.33 tablespoon White vinegar, balsamic would work too
• 0.67 teaspoon Dijon mustard