Coconut Crusted Chicken Salad with Honey Mustard Vinaigrette

Course Main Course, Salad
Cuisine American


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


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!


  • Combine all ingredients into a shaker bottle/dressing dish. Taste and add more of the above ingredients until desired taste!
Keyword chicken, coconut, honey mustard, salad

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