Description
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette is a tropical-inspired salad featuring crispy coconut-crusted chicken strips served over fresh mixed greens, juicy strawberries and mandarin oranges, crunchy toasted nuts, and optional creamy cheese. The dish is finished with a warm, sweet-tangy honey mustard vinaigrette, making it a vibrant, satisfying, and perfectly balanced meal ideal for lunch, dinner, or summer entertaining.
Ingredients
Scale
For the Coconut Chicken:
- 1 lb boneless skinless chicken breasts, sliced into strips
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2–3 tablespoons vegetable oil (for frying)
For the Salad:
- 6 cups mixed greens (arugula, spinach, romaine)
- 1/2 cup sliced strawberries
- 1/2 cup mandarin orange segments, drained if canned
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped toasted pecans or almonds
- Optional: feta or goat cheese crumbles
For the Warm Honey Mustard Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Prepare the Breading Stations: Set up three shallow bowls—one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, pepper, and paprika. This will ensure an even coating on the chicken strips.
- Coat the Chicken: Dredge each chicken strip first in flour, then dip into the beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
- Fry the Chicken: Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium heat. Fry the chicken strips in batches, cooking for 3 to 4 minutes on each side until they are golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the Warm Honey Mustard Vinaigrette: In a small saucepan or skillet over low heat, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, and a pinch of salt and pepper. Warm and whisk continuously for about 2 to 3 minutes until the vinaigrette is slightly thickened but not boiling.
- Assemble the Salad: Divide mixed greens among serving plates. Top with sliced strawberries, mandarin orange segments, thinly sliced red onions, and toasted nuts. Add optional feta or goat cheese if desired. Arrange the warm coconut chicken strips on top, then drizzle generously with the warm honey mustard vinaigrette.
- Serve: Serve the salad immediately while the chicken is still warm and the vinaigrette is freshly heated for the best flavor and texture experience.
Notes
- For a lighter version, bake the chicken at 400°F (200°C) for 20–25 minutes or air fry until crisp.
- The vinaigrette can be prepared ahead of time and gently reheated before serving.
- Feel free to swap fruits or nuts based on seasonal availability and personal preference, such as blueberries or walnuts.
- Omit cheese to make this recipe dairy-free.
