Description
This Coconut Chicken Salad with Warm Honey Mustard Vinaigrette is a vibrant and flavorful main course featuring crispy coconut-coated chicken strips fried to golden perfection, served over fresh mixed greens with cherry tomatoes, cucumber, red onion, and creamy avocado slices. The salad is elevated with a warm, tangy honey mustard vinaigrette that perfectly balances sweetness and acidity, making it an ideal dish for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 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 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil (for frying)
Salad
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup sliced almonds (optional)
Warm Honey Mustard Vinaigrette
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare Breading Station: 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. This setup ensures an even and crispy coating for the chicken strips.
- Bread the Chicken: Dredge each chicken strip first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the coconut and breadcrumb mixture, pressing gently to adhere.
- Fry the Chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken strips in batches for 3 to 4 minutes per side until they are golden brown and cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Warm Honey Mustard Vinaigrette: In a small saucepan, heat 1 tablespoon of olive oil over low heat. Whisk in honey, Dijon mustard, whole grain mustard, and apple cider vinegar. Season with salt and pepper. Warm the vinaigrette gently until just heated through but not boiling, then remove from heat.
- Assemble the Salad: On a large platter or individual plates, arrange the mixed greens. Top with halved cherry tomatoes, sliced cucumber, thinly sliced red onion, avocado slices, and optional sliced almonds.
- Serve: Place the warm coconut chicken strips atop the salad, then drizzle generously with the warm honey mustard vinaigrette. Serve immediately for the best flavor and texture.
Notes
- To make this salad gluten-free, substitute gluten-free flour and gluten-free breadcrumbs.
- For a lighter option, bake the coconut chicken at 400°F (200°C) for 20–25 minutes instead of frying, turning halfway through.
- Almonds are optional but add a nice crunch and texture contrast to the salad.
