Gluten Free Coconut Chicken Salad

Ingredients

1 1/2 pounds Boneless, Skinless Chicken Tenderloins
1/2 teaspoon Salt
1 teaspoon Water
2 cups Sweetened Coconut Flakes
1 whole Red Onion, Chopped
1 cup Cashews
5 ounces weight Lettuce Chopped
2 whole Tomatoes, Chopped
3/4 cup Veganaise (vegan Mayo)
1 tablespoon Poppy Seeds
1 dash Worcestershire Sauce (optional)

Preparation

1
Preheat the oven to 350 degrees.
2
Defrost the chicken tenderloins if necessary.
3
In a shallow dish, beat the egg and add in the water and salt.
4
In another shallow bowl, pour in the sweetened coconut.
5
Dip the chicken in the egg, then in the coconut. Press to coat and set aside.
6
In a large, ovenproof skillet, heat the oil over medium-high heat.
7
Add the chicken and cook, turning once, until golden, about 3 minutes. (Do not overcrowd your pan–I had to make my chicken in 2 batches)
8
Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
9
Serve the chicken on top of a salad with tomatoes, cashews, onion, and whatever else your heart desires.
10
For the dressing–just whisk all the ingredients in a medium-sized dish. Then, drizzle the sweet honey mustard dressing on top and gobble up!

 



About

This coconut chicken salad is not only easy but a family favorite–and it’s gluten free!

Yield:

5.0

Added:

Monday, April 18, 2011 - 7:13am

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