Gluten Free Coconut Chicken Salad

Gluten Free Coconut Chicken Salad

Gluten Free Coconut Chicken Salad

45 minutes

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Details
  • Serving Size:   5
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   31 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
  • 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)
Instructions

Preheat the oven to 350 degrees.

Defrost the chicken tenderloins if necessary.

In a shallow dish, beat the egg and add in the water and salt.

In another shallow bowl, pour in the sweetened coconut.

Dip the chicken in the egg, then in the coconut. Press to coat and set aside.

In a large, ovenproof skillet, heat the oil over medium-high heat.

Add the chicken and cook, turning once, until golden, about 3 minutes. (Do not overcrowd your panI had to make my chicken in 2 batches)

Transfer the skillet to the oven and bake until cooked through, about 12 minutes.

Serve the chicken on top of a salad with tomatoes, cashews, onion, and whatever else your heart desires.

For the dressingjust whisk all the ingredients in a medium-sized dish. Then, drizzle the sweet honey mustard dressing on top and gobble up!

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