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:
covered percent of daily need
