Delicious and easy crispy coconut chicken salad recipe is perfect for lunch or a light dinner.
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Jennifer West
non-stick canola oil spray
4bonelessskinless chicken breasts, cut into tenders
1/2cuppanko bread crumbs
6-8cupsfresh greens of your choice
1 1/2cupsthinly-sliced radishes
1large cucumbersliced thin
dressing of your choiceI used Briannas' Chipotle Cheddar
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!
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.