Description
A vibrant salad featuring crispy baked coconut chicken tenders, juicy pineapple, and crunchy macadamia nuts, perfect for summer.
Ingredients
Scale
- 1 lb boneless, skinless chicken tenders
- 1 cup unsweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 large egg
- 1 cup fresh pineapple, cubed
- ½ cup macadamia nuts, chopped
- 4 cups mixed greens
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the chicken: In one bowl, beat the egg; in another bowl, mix the shredded coconut and panko breadcrumbs. Dip each chicken tender into the egg, coat it with the coconut-panko mixture, and place on a baking sheet lined with parchment paper.
- Bake the chicken tenders for 15-20 minutes, flipping halfway through.
- Prep the pineapple by chopping it into bite-sized pieces, and toss the mixed greens into a large salad bowl.
- Prepare the dressing by whisking together olive oil, honey, lime juice, salt, and pepper.
- Assemble the salad by adding the pineapple, chicken, and macadamia nuts to the greens. Drizzle with dressing and toss gently.
- Plate the salad and garnish with extra macadamia nuts and a twist of lime.
Notes
For extra crunch, broil the chicken tenders for the last minute. You can substitute chicken with tofu or tempeh for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg
Keywords: summer salad, coconut chicken, tropical salad, light meal, healthy salad