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Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Serves 3
Skinnytaste

Meat

6 12 oz) chicken tenderloins

Produce

6 cups Baby greens, mixed
3/4 cup Carrots
1 Cucumber, small
1 Tomato, large

Refrigerated

1/3 cup Egg substitute or egg whites

Breakfast Foods

2 tbsp Cornflake crumbs

Condiments

2 tsp Dijon mustard
1 tbsp Honey

Baking & Spices

1 pinch Salt

Oils & Vinegars

1 tbsp Oil
1 Olive oil spray
1 tbsp White vinegar

Nuts & Seeds

6 tbsp Coconut

Bread & Baked Goods

1/4 cup Panko crumbs
Make this on Skinnytaste
Janet Jones
Janet Jones • 2 years ago

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette