Weekend Meal Prep Recipe


Coconut Chicken Salad


  • Preheat oven to 375 & spray baking sheet with coconut oil spray
  • In one bowl mix together: 6 tbsp shredded coconut, 1/4 cup panko crumbs or coconut flour, 2 tbsp crushed cornflake crumbs, & pinch of salt
  • In another bowl place 1/3 cup egg substitute or egg whites
  • Take your 6 (about 12 oz) chicken tenderloins and dip each one into the egg mixture and then into the coconut mixture
  • Place your chicken onto the baking sheet and cook for 30 minutes, flipping them over at the 15 min mark (I would start watching the chicken for browning at 20 mins)
  • While the chicken is cooking mix together the vinaigrette: 1 tbsp oil, 1 tbsp honey, 1 tbsp white vinegar or balsamic, and 2 tsp dijon mustard
  • Place 85g of salad greens onto a plate and top with shredded carrots, slices of cucumber & tomato, 2 coconut chickens, and some of the vinaigrette




*Adapted from Skinny Taste: http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html


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