Crispy Coconut Chicken Salad is made with oven-baked crispy coconut chicken tenders that are sooo crispy you would have thought they’ve been deep fried. Tossed with a medley of fresh greens, radishes and cucumbers, this simple salad is perfect for a quick weeknight dinner option! Oh, and it’s amazingly delicious too!
Love this recipe? You might also enjoy this light and easy Avocado Salad recipe or easy Egg Salad recipe.
If you guys are anything like me, I’m sure that you spent the past weekend devouring guacamoles, wings, dips, nachos and french fries. I know that when Monday rolled around, I was actually craving something a little more nutritious.
Chicken Salad Recipe
Don’t get me wrong. I love everything about game day food, but sometimes you just need a break; and I think your body needs a break too.
I try to incorporate dinner salads into my weeknight meals as much as possible, but I often have a hard time making them filling enough to keep me satisfied for the rest of the night. Often, when I only have a salad for dinner, I am hungry an hour later and am pigging out on snacks right before bed.
This is why I love this crispy coconut chicken salad for dinner. The salad itself is quite simple: fresh greens, radishes and cucumber make up the base. I love radishes in this salad because they add the slightest bit of bitterness to counter the sweetness of the chicken itself.
Crispy Coconut Chicken Salad Recipe
The chicken, now this is the best part of the whole recipe. Do I even need to explain? I mean it’s smothered in coconut and corn flake crumbs! What’s not to love?!
A simple blend of shredded coconut, panko bread crumbs, corn flake crumbs and some essential seasonings and spices are mixed together. The chicken is dredged in flour, egg and then this glorious mixture. Bake it in a 375 degree oven for 25 minutes and dinner is served!
Crispy Coconut Chicken Salad Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves 4
Ingredients
non-stick canola oil spray
4 boneless, skinless chicken breasts, cut into tenders
3/4 cup all-purpose flour
2 large eggs, beaten
1/2 cup shredded coconut
3/4 cup cornflake crumbs
1/2 cup panko bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
6-8 cups fresh greens of your choice
1 1/2 cups thinly-sliced radishes
1 large cucumber, sliced thin
dressing of your choice (I used Briannas’ Chipotle Cheddar)
Chicken Salad Recipe
Instructions
Preheat your oven to 375 degrees F and line a large lipped baking sheet with parchment paper, foil or a silicone baking mat. Spray it generously with a non-stick spray. Set aside.
In one shallow bowl add the flour. With a second shallow bowl add the beaten eggs. In a third shallow bowl combine the cornflake crumbs, shredded coconut, bread crumbs, salt, black pepper and garlic powder. Give it a good toss.
Taking each chicken tender, dredge in the flour, and then the egg, and then the coconut mixture. Press to adhere where needed and lay the chicken out on the prepared baking sheet. Once you have done this for all of the chicken tenders, spray them generously with a non-stick spray.
Bake the chicken for 20-25 minutes or until brown and crispy on top and the chicken has cooked through. Remove from heat and let stand for 2-3 minutes. Slice the chicken with a sharp knife.
Assemble your salads by tossing together the fresh greens, radishes and cucumbers. Top with the chicken and drizzle with your favorite dressing. Enjoy immediately!
I really hope you guys love this crispy coconut chicken salad recipe. Have a great night and I’ll see you next month!
xoxo – Justine
PS. Check out these other delicious recipes! I have a list of amazing baked chicken breast recipes, this chicken and sausage jambalaya, or this slow cooker chicken taco soup.
Crispy Coconut Chicken Salad Recipe
Ingredients
- non-stick canola oil spray
- 4 boneless skinless chicken breasts, cut into tenders
- 3/4 cup all-purpose flour
- 2 large eggs beaten
- 1/2 cup shredded coconut
- 3/4 cup cornflake crumbs
- 1/2 cup panko bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 6-8 cups fresh greens of your choice
- 1 1/2 cups thinly-sliced radishes
- 1 large cucumber sliced thin
- dressing of your choice I used Briannas' Chipotle Cheddar
Instructions
- Preheat your oven to 375 degrees F and line a large lipped baking sheet with parchment paper, foil or a silicone baking mat. Spray it generously with a non-stick spray. Set aside.
- In one shallow bowl add the flour. With a second shallow bowl add the beaten eggs. In a third shallow bowl combine the cornflake crumbs, shredded coconut, bread crumbs, salt, black pepper and garlic powder. Give it a good toss.
- Taking each chicken tender, dredge in the flour, and then the egg, and then the coconut mixture. Press to adhere where needed and lay the chicken out on the prepared baking sheet. Once you have done this for all of the chicken tenders, spray them generously with a non-stick spray.
- Bake the chicken for 20-25 minutes or until brown and crispy on top and the chicken has cooked through. Remove from heat and let stand for 2-3 minutes. Slice the chicken with a sharp knife.
- Assemble your salads by tossing together the fresh greens, radishes and cucumbers. Top with the chicken and drizzle with your favorite dressing. Enjoy immediately!
I love all thing salad and that coconut chicken looks great! (found you on Monday Funday)
I have the same problem with feeling hungry a little while after having a salad! This one looks really good and the radish in the salad sound nice!
This looks so amazing!! I eat at least one salad a day and this may be my go to! Thanks!
I usually see coconut shrimp, but I’m liking how you used chicken instead! I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Fantastic dinner idea! Thanks for linking up with What’s Cookin’ Wednesday!