May 20, 2022

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

I love coconut on anything sweet or savory. The coconut on this chicken creates a crispy crust mixed with the cornflake crumbs and panko. And it’s oven fried, so it’s a healthier take on fried coconut chicken strips!
This salad is so easy to throw together. Choose it as a weeknight meal, as it comes together in about 30 minutes! Or delicious for a lunch with friends or a light dinner with a glass of sauvignon blanc. The sweet crispy chicken combined with the warm honey mustard dressing make for the perfect satisfying bite. The dressing is SO good!
Feel free to add in any of your favorite fresh veggies. I left out the tomatoes, since my family doesn’t love them as much as I do.

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Warm oven fried coconut chicken tenders over a bed of baby greens, cucumber and shredded carrots topped with a hot honey mustard vinaigrette
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Calories 397 kcal


  • 6 chicken tenderloins about 12oz
  • 6 tbsp shredded sweetened coconut
  • 1/4 cup panko bread crumbs can use GF
  • 2 tbsp corn flake crumbs crushed...can use GF
  • 1/3 cup egg whites beaten
  • pinch of salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 small cucumber sliced
  • 1 large tomato sliced optional


  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp white wine vinegar balsamic would work too
  • 2 tsp dijon mustard


  • Whisk all vinaigrette ingredients, set aside.
  • Preheat oven to 375F.
  • Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.
  • Put egg whites or egg beaters in another bowl.
  • 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 paper for easy cleanup. Lightly spray with olive oil spray and bake for 25-30 minutes, turning halfway, or until chicken is cooked through.
  • Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato (if using)evenly between 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 tbsp each.


Air Fryer Directions:  Air Fry in a single layer 400F degrees 5-6 minutes on each side.
wprm-recipe id="242581

Thanks for reading,