Recipes to Try.....Coconut Chicken Salad

 All the recipes I post, I actually make and Love them.  I am trying to be more healthy and loose the baby weight.  This is so yummy!!!!!

Coconut Chicken Salad 

6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/3 cup panko breading
2 tbsp crushed cornflake crumbs (gives it texture)
1-2 egg whites
pinch salt
olive oil spray
Homemade salad (mixture of romaine, green and red leaf lettuce)

Spinach leaves (optional)
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced

Vinaigrette
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar 
1/2 tsp ground mustard (Dijon will work)
Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. 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.

Place a handful of salad on each plate. Divide carrots, cucumber, and tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.