Coconut Crusted Chicken Salad with Honey Mustard Vinaigrette
Ingredients
For chicken
- 2 lb chicken
- 1 package shredded sweetened coconut
- 1 cup Panko bread crumbs
- 2 eggs
For dressing
- 1/3 cup stone ground mustard
- 1/4 cup honey mustard
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1-2 tbsp white wine vinegar
- 2 tbsp honey
- salt and pepper
For salad
- spring mix
- arugula
- red onion
- cherry tomatoes
- hard boiled eggs
- avocado
- corn bread croutons Make corn bread, cut into cubes, coat with olive oil and salt and bake until crisp
Instructions
Chicken tenders
- Coat chicken in flour.
- Dip in egg mixture.
- Dip in coconut.
- Dip in bread crumbs.
- You can pan sear the chicken or air fry! When pan searing place oil in pan and put over medium heat. Cook for 5-7 minutes per side. If you air fry do it at 375 °F for about 20 minutes!
Dressing
- Combine all ingredients into a shaker bottle/dressing dish. Taste and add more of the above ingredients until desired taste!
