Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Coconut Chicken Salad
Details
- Serving Size: 5
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 31 Points
Cuisine
- lunch
- main course
- main dish
- dinner
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.
Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
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