Crispy Coconut Chicken Salad
Warm oven-fried coconut chicken tenders over a bed of baby greens, cucumber, tomato, shredded carrots topped with a warm honey mustard vinaigrette.
Bahan-bahan
3 porsi
Langkah-langkah
- Whisk all vinaigrette ingredients; set aside.
- Preheat oven to 375F.
- Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.
- Put egg whites or egg beaters in another bowl.
- Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.
- Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25 to 30 minutes turning halfway, or until chicken is cooked through.
- Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.
- When chicken is ready slice on the diagonal and place on top of greens.
- Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.
Nutrisi per porsi
397kcal
💰 Estimasi Harga
Total Bahan
Rp 1.200
Rp 1.200
Per Porsi
Rp 400/porsi
Rp 400/porsi
🏠 Lebih Hemat
~Rp 2.400 dari beli jadi!
~Rp 2.400 dari beli jadi!
📋 Rincian Harga Bahan (7% bahan terdeteksi)
| Bahan | Jumlah | Subtotal |
|---|---|---|
| chicken tenderloins | 6 | - |
| shredded sweetened coconut | 6 tbsp | - |
| panko crumbs | 0.25 cup | - |
| corn flake crumbs | 2 tbsp | - |
| egg whites | 0.3333333333333333 cup | - |
| pinch salt | - | - |
| olive oil spray | - | - |
| mixed baby greens | 6 cups | - |
| shredded carrots | 0.75 cup | - |
| tomato | 1 large | Rp 1.200 |
| cucumber | 1 small | - |
| oil | 1 tbsp | - |
| honey | 1 tbsp | - |
| white vinegar | 1 tbsp | - |
| dijon mustard | 2 tsp | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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