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Warm oven-fried crispy coconut chicken strips atop tender vegetables, cucumbers, tomatoes, and chopped carrots, and topped with a warm honey-mustard vinaigrette—the perfect combination of salty-sweet and hot and cold.

Coconut Chicken Salad with Honey Mustard Vinaigrette

I’m not sure what’s going on with spring – maybe the thought of putting on a swimsuit in just a few months or just the sunshine making my brain stop wanting less soups, stews and more big servings Vegetable salad. This Coconut Chicken Salad fills me with protein and the warmth of the chicken doesn’t make me feel like I’m missing something. It’s perfect for lunch or favorite hot chicken salad is this BBQ Chicken Salad and Grilled Romaine, Corn and Chicken Salad with Salsa.

Warm Coconut Chicken Tender Salad

How to Make Coconut Chicken

Chicken tenders for dinner are never a bad idea. Here, they’re coated with panko, crumbled cornflakes, and shredded coconut. Serve with a large salad and a warm honey mustard dressing.

  1. Prepare: Place egg whites in a shallow bowl and coconut, panko, corn flakes, and salt in another.
  2. coat: Lightly season chicken with salt, dip in egg whites, and cover with tortilla mixture.
  3. bake: Place chicken on a parchment-lined baking sheet, spray with olive oil, and bake at 375 degrees for 30 minutes, turning halfway through.

Honey Mustard Balsamic Vinegar Topping

This warm honey mustard vinaigrette is super easy to make. In addition to honey and Dijon mustard, all you need is white wine vinegar and olive oil. Stir the ingredients together and heat in the microwave.


  • protein: If you don’t have chicken tenders, buy a package of boneless, skinless chicken breasts and cut them into strips.If you don’t want to use chicken, replace with Coconut Shrimp or fish sticksuch as cod or flounder, cut into strips.
  • Air fryer: you can also cook this Chicken Tenderloin in the Air Fryer: Preheat the air fryer to 400 degrees, then fry the strips for 5 to 6 minutes per side.
  • corn flake: I think the cornflakes give the chicken a nice crispy texture, but if you don’t want to buy a whole box for this recipe, you can double the panko or use corn chex or unseasoned breadcrumbs.
  • Gluten-Free Coconut Chicken: Use gluten free panko and cornflakes. Not all brands of cornflakes are gluten-free, so check the packaging carefully.
  • coconut: If you don’t have sweetened coconut, unsweetened will also work.
  • Egg: If you’re allergic to eggs, you can spread Dijon or mayo on the chicken to make the crumbs stick.
  • vinegar: If you don’t have white wine vinegar, use apple cider vinegar or lemon juice instead.
  • Salad Ingredients: You can use any salad ingredients you have on hand. Use kale or arugula as a base and add fruits and vegetables like avocado, mango, or bell peppers.

Coconut Chicken Tenders

Coconut Chicken Salad

More chicken salad recipes you’ll love:

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette


397 Karls
27 protein
32.5 carbohydrate
11 Fat

Preparation time: 10 minute

Cooking time: 30 minute

total time: 40 minute

Warm oven fried coconut chicken tops tender vegetables, cucumbers, tomatoes, shredded carrots with a warm honey mustard vinaigrette.

  • 6 chicken tenderloin, (about 12 ounces)
  • 6 spoon sweet shredded coconut
  • 1/4 cup Bread crumbs, or GF panko
  • 2 spoon corn flakes, broken
  • 1/3 cup protein, beat up
  • pinch Salt
  • olive oil spray
  • 6 cup Mixed Baby Vegetables
  • 3/4 cup carrot strips
  • 1 large tomatoes, slice
  • 1 gherkin, slice

For the balsamic vinegar:

  • 1 spoon Oil
  • 1 spoon sugar
  • 1 spoon white vinegar, Balsam can also
  • 2 teaspoon Dijon mustard
  • Stir in all vinaigrette ingredients; set aside.

  • Preheat oven to 375F.

  • Combine coconut flakes, panko, corn flakes, and salt in a bowl.

  • Place egg whites or whisk in another bowl.

  • Season chicken lightly with salt. Dip the chicken into the eggs, then into the coconut shavings mixture.

  • Place chicken on parchment-lined cookie sheet for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes, turning halfway through, or until chicken is cooked through.

  • Place 2 cups baby vegetables on each plate. Divide carrots, cucumbers, and tomatoes evenly between each plate.

  • When the chicken is ready, slice diagonally and place on the greens.

  • Heat in the microwave for a few seconds, then divide evenly between each salad; a little over 1 tablespoon each.

Air fryer directions: Air fry in a single layer at 400F for 5 to 6 minutes per side.

Serve: 1Salad with 2 Chicken, Calories: 397kcal, carbohydrate: 32.5G, protein: 27G, fat: 11G, fiber: 4.5G, sugar: 10G

WW Points Plus: 8

Key words: coconut chicken, coconut chicken recipe, coconut chicken salad, crispy coconut chicken, crispy coconut chicken strips