Michael Matthews adapted by JojoM

A protein-packed salad with oven-baked coconut-crusted chicken, fresh greens, and a tangy honey-Dijon vinaigrette.
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 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.
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.
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!
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:
That’s it — a balanced, flavorful, high-protein meal in under 45 minutes! ⏱️
Serve it warm or chilled! For an extra twist, try topping with:
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. 🥥🥗✨
A protein-packed salad with oven-baked coconut-crusted chicken, fresh greens, and a tangy honey-Dijon vinaigrette.

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.
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, honey, vinegar, and Dijon mustard to make the vinaigrette. Set aside.
In a shallow dish, mix coconut, panko, cornflakes, salt, and pepper.
In another bowl, lightly beat egg whites.
Season chicken with salt and pepper, dip in egg whites, then coat in the coconut mixture. Press to adhere.
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.
Add 3 cups of baby greens to each plate.
Top with shredded carrots, sliced cucumber, and sliced tomato.
Slice chicken diagonally and place on top of the salad.
Drizzle with prepared vinaigrette and serve immediately.
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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.
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Jalalsamfit (adapted by JojoM)