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Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Recipe
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4.6 from 27 reviews

Indulge in the tropical flavors of this Coconut Chicken Salad with Warm Honey Mustard Vinaigrette. Crispy coconut-crusted chicken served on a bed of mixed greens, cherry tomatoes, cucumbers, and a tangy-sweet vinaigrette is a delightful meal for any occasion.

Ingredients

Units Scale

For the salad:

  • 1 pound chicken tenders or cutlets
  • 1/2 cup flour
  • 2 large eggs (beaten)
  • 1 cup shredded sweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups mixed greens
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup cucumber slices
  • 1/4 cup red onion (thinly sliced)
  • 1/4 cup shredded carrots
  • vegetable oil for frying

For the vinaigrette:

  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

  1. Bread the chicken: Dredge tenders in flour, dip in beaten eggs, then coat in a mixture of shredded coconut, panko, salt, and pepper.
  2. Fry the chicken: Heat oil in a skillet, fry chicken for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
  3. Make the vinaigrette: In a saucepan, whisk together Dijon mustard, honey, and apple cider vinegar over low heat. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
  4. Assemble the salad: Arrange greens, tomatoes, cucumber, onion, and carrots on plates. Slice the coconut chicken, place on top, and drizzle with warm vinaigrette.

Notes

  • For a lighter option, bake or air fry the coconut chicken until crispy.
  • Add sliced avocado or toasted nuts for extra texture.
  • The vinaigrette can be made ahead and gently reheated.

Nutrition

Find it online: https://easy-tapas-recipes.com/coconut-chicken-salad-with-warm-honey-mustard-vinaigrette-recipe/