Coconut Chicken Salad w/ Warm Honey Mustard Vinaigrette
INGREDIENTS
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6 (about 12 oz) chicken tenderloins
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6 tbsp shredded coconut
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1/4 cup panko crumbs
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2 tbsp crushed cornflake crumbs
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1/3 cup egg substitute or egg whites
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pinch salt
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olive oil spray
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6 cups mixed baby greens
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3/4 cup shredded carrots
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1 large tomato, sliced
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1 small cucumber, sliced
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For the Vinaigrette:
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1 tbsp oil
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1 tbsp honey
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1 tbsp white vinegar (balsamic would work too)
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2 tsp dijon mustard
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