Gluten Free Coconut Chicken Salad
By: Cooking Gluten Free
Published: Monday, April 18, 2011 - 7:13am

Ingredients




1 1/2 pounds Boneless, Skinless Chicken Tenderloins
1 whole Egg
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
2 tablespoons Extra Virgin Olive Oil
Sweet Honey Mustard Dressing:
3/4 cup Veganaise (vegan Mayo)
3/4 cup Agave Nectar (or Honey)
2 tablespoons Prepared Yellow Mustard
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!