Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

To make this meal I began by preparing the breading mixture for my chicken.  I took 2 eggs and I separated them.

I then put the egg whites into a small bowl and set them aside.

I then took cornflake crumbs, panko crumbs and coconut and put them into another bowl.

I then gathered my chicken breasts and my 2 bowls and I was ready to batter my chicken.

I began by dipping the chicken into the egg whites

I then dipped it into the crumb & coconut mixture

When the chicken was completely covered I placed them on a sprayed baking sheet. 

I baked then at 425* for about 15 minutes.

While they were cooking I prepared my veggies.

I started with my cucumber and tomato by cutting them into wedges.

I cheated and used bagged lettuce mix











After the chicken was finished cooking I let it rest for several minutes.  I then cut it into small strips.

I also made my own dressing.  I combined olive oil, honey, white vinegar and Dijon mustard in a small bowl.

I then whisked them together and put the mixture into the microwave until it was warmed through.





My completed plate

I added almonds and chow mein noodles to my salad







So... How was it?

It was absolutely delicious!!!