15Ingredients
930Calories
35Minutes

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 lettuce (weight, 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 yellow mustard (Prepared)
  • 1 tablespoon poppy seeds
  • 1 dash worcestershire sauce (optional)

Directions

  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 pan–I 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 dressing–just whisk all the ingredients in a medium-sized dish. Then, drizzle the sweet honey mustard dressing on top and gobble up!
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NutritionView more

930Calories
Sodium24%DV570mg
Fat103%DV67g
Protein104%DV53g
Carbs14%DV41g
Fiber56%DV14g

PER SERVING *

Calories930Calories from Fat600
% DAILY VALUE*
Total Fat67g103%
Saturated Fat32g160%
Trans Fat
Cholesterol160mg53%
Sodium570mg24%
Potassium1570mg45%
Protein53g104%
Calories from Fat600
% DAILY VALUE*
Total Carbohydrate41g14%
Dietary Fiber14g56%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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