While looking through my iPhoto library, I came across a recipe that I meant to post a few weeks ago but never did. This salad was YUMMY! Rob loved it, too, so it's man-approved.
Coconut Chicken Salad
For the coconut chicken:
1 package (about 1-1.5 lbs) chicken tenders
1 egg + 1 tsp water, beaten together in shallow dish
1-1.5 c. shredded, sweetened coconut + 1/4 c. corn flake crumbs, combined in a dish
Season the chicken tenders with S&P, then place them in the egg wash. Next, coat them in the coconut mixture, and place them on a cookie sheet. I used a baking rack over my foil-lined cookie sheet to make sure the tenders were crunchy on all sides!
Bake them in a 375 degree oven until cooked through...about 10-15 minutes.
If you're coconut starts to brown too quickly, turn the oven down to about 350.
Let the tenders cool slightly, then chop them up into bite-sized pieces and arrange on a garden salad. I think I used mixed greens, tomatoes, avocado, and mushrooms...
it's been awhile though, so don't hold me to that ;)
For the dressing:
3/4 c. mayo
3/4 c. agave nectar (or honey)
2 tbs. yellow mustard
1 tsp. worcestershire
1 tbs. poppy seeds (optional)
Whisk all the ingredients together, and drizzle over your salad. This dressing is so tasty! I left the poppy seeds out because I didn't have any on hand, and it was just as good.
This recipe was loosely based off of this one seen on Tasty Kitchen.
I just changed up a few ingredients and skipped the frying of the chicken.