Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Ingredients
6 (about 12 oz) chicken tenderloins

6 TBSP shredded unsweetened coconut

1/4 cup panko crumbs (or regular bread crumbs)

2 TBSP crushed cornflake crumbs

13 cup egg substitute or egg whites

Pinch salt

Olive oil spray

6 cups mixed baby greens

3/4 cup shredded carrots

1 large tomato, sliced

1 small cucumber, sliced

Vinaigrette:

1 TBSP oil

1 TBSP honey

1 TBSP white vinegar

2 tsp dijon mustard

Directions:

*Whisk all vinaigrette ingredients and set aside

*Preheat oven to 375*

*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 chicken in egg, then in coconut crumb mixture
*Place chicken on a cookie sheet lined with parchment for easy cleanup
*Lightly spray with olive oil spray
*Bake 30 minutes turning halfway until chicken is cooked through 

*Place 2 cups baby greens on each plate
*Divid 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 TBSP each)

Submitted by: Ashley Butler