Sunday, 4 January 2015

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

With some leftover panko bread crumbs, made some warm chicken salad for our weekend lunch. Yes, a perfect light meal for us as we have been snacking/munching alot lately ... hee.. hee!


Recipe source: skinnytaste.com
My slightly modified version below :

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Ingredients:
6 pieces chicken tenderloins
6 tbsp dessicated coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1 egg white
pinch salt
olive oil

Your preferred mixed greens eg. Lettuce, Romania, Butterhead etc.
1 large tomato, sliced
1 small cucumber, sliced

For the Vinaigrette:
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon extra virgin olive oil
2 teaspoons wholegrain mustard

Directions:
Whisk all vinaigrette ingredients; set aside.

Preheat oven to 180°C.

Combine dessicated coconut, panko, cornflake crumbs and salt in a bowl. In another bowl, lightly beat the egg white with a fork.

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 grease with olive oil and bake for 25 - 30 minutes turning halfway, or until chicken is cooked through.

Place some lettuce, cucumber and tomato on 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 tablespoon each.
(Do adjust the taste to your preference)

Served with a small bowl of cream of chicken soup.

Enjoy the warm light & refreshing salad.
Hope you'll have a great week ahead !

15 comments:

  1. Everything seems so delicious.... of course it is, its homemade and its healthy too, right?

    ReplyDelete
    Replies
    1. Hi Mel,
      Agree & definitely homecooked food is healthier ^-^!

      Delete
  2. Karen, your salad looks delicious especially with the crispy oven "fried" chicken!

    ReplyDelete
    Replies
    1. Phong Hong,
      Ya, less oily "fried" chicken loaded with lots of veggie ^-^!

      Delete
  3. Hi Karen, love this salad, it has everything, great flavor and texture. Love that you added coconut. Happy 2015!

    ReplyDelete
    Replies
    1. Thanks Cheri, let's all have a great new year!

      Delete
  4. Hi Karen,

    These oven baked crispy chicken looks very yummy and crunchy... Nice to know that they are not fried :D

    Zoe

    ReplyDelete
    Replies
    1. Oh yes, we liked these oven baked crispy chicken fillet.

      Delete
  5. I made Panko chicken last night for dinner, Karen. Why oh why didn't I think to add coconut and that Warm Honey Mustard Vinaigrette is simply awesome! Maybe I should make it for the leftovers:)

    Thank you so much for sharing, Karen...

    ReplyDelete
    Replies
    1. Hope you'll enjoy it with some warm honey mustard vinaigrette ^-^!

      Delete
  6. Yummy yummy! I want to grab some as well :)

    ReplyDelete
  7. Hi Karen,
    Your oven baked crispy chicken looks so tempting!
    I love, love, love!
    mui

    ReplyDelete
  8. I "muack muack muack !" Thanks Mui Mui.

    ReplyDelete
  9. Hi Karen,
    This is such a lovely snack, I could eat this each week!
    I was just browsing thru skinnytaste website a few days ago, and am eyeing her book! On my wishlist!
    Happy New Year!

    ReplyDelete

Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.