Description
This Coconut Chicken Salad with Warm Honey Mustard Vinaigrette combines crispy coconut-coated chicken strips with a fresh, vibrant salad and a luscious warm honey mustard dressing. Perfect for a light yet satisfying main course, this dish blends tropical flavors with classic American salad elements, delivering a delightful contrast of textures and tastes.
Ingredients
Scale
For the Coconut Chicken
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Vegetable oil, for frying or baking
For the Salad
- 6 cups mixed greens (such as romaine, spinach, arugula)
- 1/2 cup shredded carrots
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted pecans or almonds (optional)
For the Warm Honey Mustard Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon whole grain mustard (optional)
- Salt and black pepper, to taste
Instructions
- Make the coconut chicken: Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, black pepper, and garlic powder. Dip each chicken strip first into the flour, then into the beaten eggs, and finally coat thoroughly in the coconut-panko mixture to ensure an even crust.
- Cook the chicken: Heat about 1/4 inch of vegetable oil in a skillet over medium heat. Fry the chicken strips for 3 to 4 minutes on each side until they are golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil. Alternatively, bake the chicken strips on a greased baking sheet at 400°F for 20 to 25 minutes, flipping them halfway through to ensure even browning.
- Prepare the vinaigrette: In a small saucepan set over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, and whole grain mustard if using. Warm the mixture gently without allowing it to boil. Season with salt and black pepper to taste, then remove from heat.
- Assemble the salad: In a large bowl or on a serving platter, arrange the mixed greens, shredded carrots, halved cherry tomatoes, sliced cucumber, red onion, and toasted nuts if using. Top the salad with the warm coconut chicken strips, and drizzle the warm honey mustard vinaigrette over everything just before serving for a deliciously vibrant finish.
Notes
- Add fresh mango, pineapple, or avocado for a tropical twist to the salad.
- To make this recipe gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- You can choose to fry or bake the chicken strips depending on your preference for a lighter or crispier texture.
- Serve immediately after dressing to keep greens fresh and chicken warm.
