4bonelessskinless chicken breasts, cut into tenders
3/4cupall-purpose flour
2large eggsbeaten
1/2cupshredded coconut
3/4cupcornflake crumbs
1/2cuppanko bread crumbs
1/2teaspoonkosher salt
1/4teaspoonblack pepper
1/4teaspoongarlic powder
6-8cupsfresh greens of your choice
1 1/2cupsthinly-sliced radishes
1large cucumbersliced thin
dressing of your choiceI 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!
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.