Coconut chicken salad with warm honey-mustard vinaigrette
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Call us loco for coco - we love all things coconut!
Ingredients
Dijon Mustard
1 tablespoon(s), level
Olive Oil
4 teaspoon(s)
Honey
4 teaspoon(s), level
White Wine Vinegar
4 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Desiccated Coconut
30 g
Breadcrumbs, dried
20 g, Panko
Corn flakes
45 g, crushed
Salt
¼ teaspoon(s)
Egg white, raw
3 individual
Chicken breast, skinless, raw
660 g
Salad leaves
600 g
Carrots, raw
155 g, grated
Tomato
1 large
Cucumber
1 individual, medium
Instructions
1
For the vinaigrette: In a medium bowl, whisk together the mustard, oil, honey, vinegar and 2 tsp of water. Set aside.
2
For the chicken: Preheat the oven to 190°C, fan 170°C, gas mark 5. Spray a large nonstick baking sheet with olive oil.
3
In a medium bowl, combine the coconut, panko, cornflake crumbs and a pinch of salt. In a second medium bowl, beat the egg whites.
4
Season the chicken with the remaining salt. Dip the chicken in the egg whites, then the coconut-crumb mixture. Put the chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil.
5
Bake for 15 minutes, flip and cook for another 15 minutes, or until the chicken is cooked through.
6
For the salad, take 4 plates and put a quarter of the salad leaves on each. Divide the carrots, tomato slices and cucumber slices among the plates. Slice the chicken at an angle and put on top of the salad. Heat the dressing in the microwave for a few seconds then drizzle a quarter of it over each of the salads.
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