Description
This Coconut Chicken Salad with Warm Honey Mustard Vinaigrette is a delightful blend of crispy, tropical-flavored chicken paired with fresh mixed greens and a tangy, warm dressing. Perfect for a fresh, satisfying meal with a sweet and savory balance that can be prepared quickly on the stovetop.
Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¾ cup shredded sweetened coconut
- ½ cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil (for frying)
For the Salad:
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ cup shredded carrots
- ¼ cup sliced red onion
For the Warm Honey Mustard Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon whole grain mustard
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pound the chicken breasts to an even thickness and slice into strips to ensure even cooking.
- Coat the Chicken: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, and pepper. Dredge each chicken strip first in the flour, then dip into the egg, and finally coat well in the coconut mixture.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken strips in batches for 3 to 4 minutes on each side, until they are golden brown and fully cooked through. Remove them and place on a paper towel-lined plate to drain excess oil.
- Make the Warm Honey Mustard Vinaigrette: In a small saucepan, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, whole grain mustard, salt, and pepper. Warm gently over low heat for 1 to 2 minutes, stirring until the mixture emulsifies and is warmed through but not boiling.
- Assemble the Salad: On serving plates, layer the mixed greens, halved cherry tomatoes, sliced avocado, shredded carrots, and sliced red onion. Place the warm coconut chicken strips on top and drizzle generously with the warm honey mustard vinaigrette.
- Serve: Serve the salad immediately while the chicken is still warm for the best flavor contrast and texture.
Notes
- You can bake or air-fry the chicken for a lighter, less oily version of this dish.
- The warm honey mustard vinaigrette doubles wonderfully as a dipping sauce for the chicken.
- For a tropical twist, try swapping avocado with fresh mango or pineapple chunks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 540
- Sugar: 12g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 105mg
