[Ingredients]
6 (about 12 oz) chicken tenderloins
6tbsp shredded coconut
1/4 cup panko crumbs
2tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
Pinch of salt
Olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced
[Honey Mustard Vinaigrette]
1tbsp oil
1tbsp honey
1tbsp white vinegar (balsamic would work too)
2tsp dijon mustard
[Steps]
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 190degC.
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 30mins 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 1tbsp each.
Adapted from Skinny Taste