Gluten Free Coconut Chicken Salad

If you have roughly 45 minutes to spend in the kitchen, Gluten Free Coconut Chicken Salad might be an excellent gluten free and dairy free recipe to try. For $3.63 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 868 calories, 37g of protein, and 54g of fat per serving. This recipe serves 5. Head to the store and pick up poppy seeds, worcestershire sauce, onion, and a few other things to make it today. This recipe from Foodista has 3 fans. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Similar recipes are Gluten Free Dairy Free Sugar Free Chinese Chicken Salad, Gluten Free Dairy Free Sugar Free Chinese Chicken Salad, and Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}.

Servings: 5

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 1/2 pounds Boneless, Skinless Chicken Tenderloins

1 whole Egg

1/2 teaspoon Salt

1 teaspoon Water

2 cups Sweetened Coconut Flakes

1 whole Red Onion, Chopped

1 cup Cashews

5 ounces weight Lettuce Chopped

2 whole Tomatoes, Chopped

2 tablespoons Extra Virgin Olive Oil

3/4 cup Veganaise (vegan Mayo)

3/4 cup Agave Nectar (or Honey)

2 tablespoons Prepared Yellow Mustard

1 tablespoon Poppy Seeds

1 dash Worcestershire Sauce (optional)

Equipment:

oven

bowl

frying pan

whisk

Cooking instruction summary:

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

 

Step by step:


1. Preheat the oven to 350 degrees.

2. Defrost the chicken tenderloins if necessary.

3. In a shallow dish, beat the egg and add in the water and salt.

4. In another shallow bowl, pour in the sweetened coconut.

5. Dip the chicken in the egg, then in the coconut. Press to coat and set aside.

6. In a large, ovenproof skillet, heat the oil over medium-high heat.

7. Add the chicken and cook, turning once, until golden, about 3 minutes. (Do not overcrowd your panI had to make my chicken in 2 batches)

8. Transfer the skillet to the oven and bake until cooked through, about 12 minutes.

9. Serve the chicken on top of a salad with tomatoes, cashews, onion, and whatever else your heart desires.

10. For the dressingjust whisk all the ingredients in a medium-sized dish. Then, drizzle the sweet honey mustard dressing on top and gobble up!


Nutrition Information:

Quickview
868 Calories
37g Protein
53g Total Fat
58g Carbs
21% Health Score
Limit These
Calories
868k
43%

Fat
53g
83%

  Saturated Fat
15g
96%

Carbohydrates
58g
20%

  Sugar
39g
44%

Cholesterol
119mg
40%

Sodium
771mg
34%

Get Enough Of These
Protein
37g
75%

Selenium
59µg
85%

Vitamin B3
15mg
77%

Vitamin B6
1mg
66%

Phosphorus
536mg
54%

Manganese
1mg
52%

Copper
0.79mg
40%

Magnesium
148mg
37%

Vitamin K
30µg
29%

Potassium
1022mg
29%

Fiber
6g
25%

Vitamin B5
2mg
25%

Vitamin B1
0.31mg
21%

Vitamin C
16mg
20%

Zinc
2mg
20%

Iron
3mg
20%

Vitamin B2
0.28mg
16%

Vitamin E
2mg
14%

Vitamin A
645IU
13%

Folate
48µg
12%

Calcium
70mg
7%

Vitamin B12
0.35µg
6%

Vitamin D
0.31µg
2%

covered percent of daily need
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