Coconut-Crusted Chicken Salad
Michael Matthews adapted by JojoM
A protein-packed salad with oven-baked coconut-crusted chicken, fresh greens, and a tangy honey-Dijon vinaigrette.
Coconut-Crusted Chicken Salad
Michael Matthews adapted by JojoMA protein-packed salad with oven-baked coconut-crusted chicken, fresh greens, and a tangy honey-Dijon vinaigrette.
Chef's Tips
Use liquid egg whites to save time and calories.
For extra crispiness, spray the top of the chicken with oil before baking.
Substitute cornflakes with crushed rice cakes or almond flour for a different crunch.
Tools Used
Oven
Mixing Bowls
Whisk
Baking Sheet
Parchment Paper
Knife
Cutting Board
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Ingredients
Vinaigrette
Chicken Salad
Instructions
Prepare Chicken and Dressing
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together olive oil, honey, vinegar, and Dijon mustard to make the vinaigrette. Set aside.
- 3
In a shallow dish, mix coconut, panko, cornflakes, salt, and pepper.
- 4
In another bowl, lightly beat egg whites.
- 5
Season chicken with salt and pepper, dip in egg whites, then coat in the coconut mixture. Press to adhere.
- 6
Place chicken on the baking sheet, spray with oil, and bake for 15 minutes. Flip and bake for another 10–15 minutes until cooked through.
Assemble Salad
- 1
Add 3 cups of baby greens to each plate.
- 2
Top with shredded carrots, sliced cucumber, and sliced tomato.
- 3
Slice chicken diagonally and place on top of the salad.
- 4
Drizzle with prepared vinaigrette and serve immediately.
Nutrition Facts
Serving Size: 1 salad
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
