What
you need,
Serves
4
8-10
chicken tenderloins (about a 1lb. package)
¼
cup shredded coconut
½
cup panko crumbs
2
eggs, lightly beaten
Salt
and Pepper
6
cups mixed baby greens
¾
cup shredded carrot
½
cup tiny tomatoes, I used grape
1
small cucumber, sliced
For
the dressing,
2
tbsp. olive oil
2
½ tbsp. honey
2
tbsp. white wine vinegar
4
tsp. Dijon mustard
Preheat
the oven to 375 degrees. Line a baking sheet with parchment paper and set
aside.
In
a shallow dish combine the coconut and panko crumbs, season with salt and
pepper.
In
a separate bowl season the beaten eggs with salt and pepper.
Pat
dry the chicken tenders and season with salt and pepper.
Dip
each piece of chicken into the egg and let any excess drip off.
Press
into the crumb mixture to coat.
Place
the coated tenders onto the parchment lined baking sheet.
Bake
the chicken for 20-25 minutes until cooked through, flipping halfway through.
Make
the dressing by whisking together all the ingredients.
Arrange
the greens on the plates; add the sliced cucumber, carrot and tomatoes.
Slice
the cooked chicken and arrange on top of the salad.
Heat
the dressing in the microwave for 30 seconds until warm.
Drizzle
each salad with the warm dressing.
Jen of My Tiny Oven
