Ingredients
12ozchicken tenderloins,(6 pieces)
6tbspshredded sweetened coconut
¼cuppanko crumbs
2tbspcorn flake crumbs,crushed
⅓cupegg whites,beaten
pinchsalt
olive oil spray
6cupsmixed baby greens
¾cupcarrots,shredded
1large tomato,sliced
1small cucumber,sliced
1tbspoil
1tbsphoney
1tbspwhite vinegar,or balsamic vinegar
2tspdijon mustard
Preparation
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375 degrees F.
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 for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato 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 tablespoon each.
