Description
A delicious and crispy Coconut Chicken Salad topped with a warm honey mustard vinaigrette, combining tender fried chicken coated in coconut and panko breadcrumbs with fresh mixed greens and vibrant vegetables for a perfect balance of flavors and textures.
Ingredients
Scale
For the salad:
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded sweetened coconut
- ½ cup panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- ½ cup sliced cucumber
- ¼ cup red onion, thinly sliced
- 1 avocado, sliced
For the warm honey mustard vinaigrette:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 ½ tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare chicken: Pound chicken breasts to even thickness to ensure uniform cooking. Set up a breading station with flour in one bowl, beaten eggs in another, and a mixture of shredded coconut, panko, salt, and pepper in a third bowl.
- Bread chicken: Dredge each chicken breast in flour to coat lightly, then dip into beaten eggs to moisten, and finally coat thoroughly with the coconut-panko mixture ensuring even coverage.
- Fry chicken: Heat about ¼ inch of vegetable oil in a skillet over medium heat. Fry the chicken breasts for 4–5 minutes per side until they develop a golden brown crust and are cooked through. Transfer to a paper towel-lined plate to rest, absorbing excess oil before slicing.
- Make vinaigrette: In a small saucepan over low heat, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until the mixture is just warmed through, blending the flavors without boiling.
- Assemble salad: Layer mixed greens, cherry tomatoes, cucumber slices, red onion, and avocado in serving bowls. Top with sliced coconut chicken and drizzle with the warm honey mustard vinaigrette. Serve immediately for best flavor and texture.
Notes
- For a healthier version, bake the coconut chicken at 400°F for 20–25 minutes, flipping halfway through cooking.
- The warm honey mustard vinaigrette can be prepared ahead of time and gently reheated before serving.
