Summer weekends are so incredibly glorious in Colorado, and the past few days have been no exception.
Saturday was a day packed with errands and to-do’s, including a long overdue trip to get my hair colored. In the past two years, hair appointments have become more frequent as the “natural” highlights in my hair have become increasingly prevalent. Thank goodness I have an amazing stylist who I love visiting with.
After my appointment this morning, I ran to the post office, did my grocery shopping for the week, and finally headed home. I knew the evening was going to be a relaxing one, and it seemed the perfect night to try a new recipe.
With it being a warm evening and with my patio decked out for the season, I wanted a veggie-heavy meal, but with bright, zesty flavors. This dish totally hit the spot, and was enjoyed al fresco.
I pared down the recipe to serve one, but it can be multiplied to serve a crowd. If I’m really honest, I wish I had made multiple servings because I’d definitely enjoy eating it again tomorrow! Also, as usual, I added a lot of extra veggies to the dish and increased the vinaigrette quantity from the original recipe as a result.
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Adapted from Skinnytaste
4 oz. chicken breast tenderloins (about 2) or chicken breast cut into strips
2 Tbsp. shredded sweetened coconut
1 1/2 Tbsp. panko bread crumbs
3 tsp. crushed corn flake crumbs
1 egg white, beaten
olive oil spray
3 cups salad greens (I used butter lettuce)
1 roma tomato, sliced
1/3 bell pepper, diced
1/4 english cucumber, sliced
For the Vinaigrette
1/2 Tbsp. olive oil
1/2 Tbsp. honey
1/2 Tbsp white vinegar
1 tsp. dijon mustard
1. Mix oil, honey, white vinegar, and mustard in a microwave-safe bowl. I didn’t have any dijon mustard on hand, so opted for half yellow mustard, half whole-grain mustard.
2. Preheat oven to 375°.
3. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
4. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.
5. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
6. While your chicken cooks, create a bed of lettuce in a large bowl, top with cucumbers, tomatoes, and pepper.
7. When chicken is ready slice on the diagonal and place on top of greens.
8. Heat dressing in the microwave 10-15 seconds and drizzle on top of your salad.
9. Serve and enjoy (preferably al fresco)!
Per entire recipe serving:
CAL 429; FAT 13g; SAT FAT 1g; CARBS 42g; FIB 9g; SUG 24g; PROT 36g