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
If you’re craving a crispy, satisfying, and protein-packed meal, this Coconut-Crusted Chicken Salad is exactly what you need 🥗💪. It combines juicy oven-baked chicken coated in a crunchy coconut crust with a refreshing medley of greens and a tangy honey-Dijon vinaigrette.
Perfect for meal prep or a light yet filling lunch, this salad delivers tropical flavor while keeping things lean and balanced. 🌴
🧄 The Secret to the Crunch
The combination of unsweetened shredded coconut, panko breadcrumbs, and a touch of crushed cornflakes creates an ultra-crispy crust that bakes beautifully without frying. You’ll get that satisfying crunch while keeping the fat content low and protein high.
💡 Tip: For an extra crispy finish, lightly spray the chicken with oil before baking.
🥗 The Fresh Salad Base
This salad shines with its colorful mix of baby greens, carrots, cucumber, and tomatoes, adding both freshness and fiber. Each bite feels light yet satisfying — exactly what a wholesome high-protein meal should be.
🍯 Honey-Dijon Vinaigrette
The dressing brings everything together — a balance of sweet, tangy, and savory. Made from olive oil, honey, white vinegar, and Dijon mustard, it perfectly complements the coconut-crusted chicken without overpowering it.
✨ Pro Tip: Make extra vinaigrette and store it in the fridge — it’s also amazing on grilled veggies or quinoa bowls!
🕒 Quick & Easy Prep
With only 15 minutes of prep and 30 minutes of baking, this recipe is ideal for busy days when you want something nutritious but don’t have time to spend hours in the kitchen.
Simply:
- Prepare your coconut coating and whisk the vinaigrette.
- Bake the chicken until golden and crisp.
- Assemble your greens and drizzle generously with dressing.
That’s it — a balanced, flavorful, high-protein meal in under 45 minutes! ⏱️
💪 Why You’ll Love It
- High in protein and fiber
- Great for meal prep
- Low in unhealthy fats
- Naturally gluten-free option (use almond flour instead of panko!)
- Bursting with tropical flavor and texture
🔥 Serving Suggestions
Serve it warm or chilled! For an extra twist, try topping with:
- A sprinkle of toasted coconut flakes
- A few slices of avocado for creaminess
- A drizzle of sriracha mayo if you like it spicy 🌶️
Enjoy this Coconut-Crusted Chicken Salad as a post-workout power meal or a wholesome lunch that feels indulgent yet fits your clean-eating goals. 🥥🥗✨
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
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.
