Gluten Free Coconut Chicken Salad Recipe

Name: Gluten Free Coconut Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Boneless, Skinless Chicken Tenderloins; 1 whole Egg; 1 teaspoon Water; 1/2 teaspoons Salt; 2 cups Sweetened Coconut Flakes; 2 Tablespoons Extra Virgin Olive Oil; 5 ounces, weight Lettuce Chopped; 2 whole Tomatoes, Chopped; 1 cup Cashews; 1 whole Red Onion, Chopped; 3/4 cups Veganaise (vegan Mayo); 3/4 cups Agave Nectar (or Honey); 2 Tablespoons Prepared Yellow Mustard; 1 Tablespoon Poppy Seeds; 1 dash Worcestershire Sauce (optional)

Servings: persons

1- 1/2 pound Boneless, Skinless Chicken Tenderloins
1 whole Egg
1 teaspoon Water
1/2 teaspoons Salt
2 cups Sweetened Coconut Flakes
2 Tablespoons Extra Virgin Olive Oil
5 ounces, weight Lettuce Chopped
2 whole Tomatoes, Chopped
1 cup Cashews
1 whole Red Onion, Chopped
3/4 cups Veganaise (vegan Mayo)
3/4 cups Agave Nectar (or Honey)
2 Tablespoons Prepared Yellow Mustard
1 Tablespoon Poppy Seeds
1 dash Worcestershire Sauce (optional)

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1.
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Preheat the oven to 350 degrees F.
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2.
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Defrost the chicken tenderloins if necessary.
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3.
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In a shallow dish, beat the egg and add in the water and salt.
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In another shallow bowl, pour in the sweetened coconut.
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Dip the chicken in the egg, then in the coconut.
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Press to coat and set aside.
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In a large, ovenproof skillet, heat the oil over medium-high heat.
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Add the chicken and cook, turning once, until golden, about 3 minutes.
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(Do not overcrowd your pan.
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I had to make my chicken in 2 batches.)
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Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
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Serve the chicken on top of the lettuce with tomatoes, cashews, onion, and whatever else your heart desires.
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For the dressing, just whisk all the ingredients in a medium-sized dish.
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Then, drizzle the sweet honey mustard dressing on top and gobble up!

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1- 1/2 pound Boneless, Skinless Chicken Tenderloins, 1 whole Egg, 1 teaspoon Water, 1/2 teaspoons Salt, and more.

Yes, Gluten Free Coconut Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gluten Free Coconut Chicken Salad

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