Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Servings: 3 • Serving Size: salad with 2 chicken tenders 
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g• Sugar:10


  • 6 (about 12 oz) chicken tenderloins
  • 6 tbsp shredded coconut
  • ¼ cup panko crumbs
  • 2 tbsp crushed cornflake crumbs
  • 1/3 cup egg substitute or egg whites
  • pinch salt
  • olive oil spray
  • 6 cups mixed baby greens
  • ¾ cup shredded carrots
  • 1 large tomato, sliced
  • 1 small cucumber, sliced

For the Vinaigrette:

  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp white vinegar (balsamic would work too)
  • 2 tsp dijon mustard


Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup.Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Orange Vinaigrette Grilled Chicken Salad

(This recipe serves 4.. you can split it with the family or save the leftovers for later!)


  • ¼ cup (60mL) Mrs. Dash® Lemon Pepper Seasoning Blend
  • 4 (4 Oz.) (115g) boneless, skinless chicken breast halves
  • 1 bunch Romaine lettuce (torn)
  • 11 Oz. (308g) can Mandarin oranges, drained
  • ½ cup (120mL) chopped onion
  • ½ cup (120mL) sliced fresh mushrooms
  • ½ cup (120mL) prepared fat free red wine vinaigrette salad dressing (look for one low in sugar)


  1. Whisk together salad dressing and Mrs. Dash® Lemon Pepper, setting aside ½ cup (120mL).
  2. Brush chicken with reserved dressing.
  3. Grill (turning and brushing occasionally) until done, about 10 to 12 minutes.
  4. Cut chicken into strips. 
  5. Serve over lettuce with oranges, red onion and sliced mushrooms.
  6. Drizzle remaining dressing over salad.