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 !