Coconut Shrimp from our honeymoon! |
Adam has never been much of a seafood lover, especially shellfish, while I'm the quite opposite. While we were on our honeymoon in Hawaii he was pretty much surrounded by some sort of seafood on the menu and so I introduced him to coconut shrimp. Much to his surprise he fell in love with it and always orders it when it's on the menu.
Low and behold I found this recipe from skinnytaste - Coconut Chicken Salad with warm honey-mustard vinaigrette.
I decided to pair this with rosemary cheddar biscuits which added a nice side to this salad.
If you find yourself needing a quick and yummy dinner this week - check out the recipe below, I promise you won't be disappointed!
Coconut Chicken
- 6 (about 12 oz) chicken tenderloins
- 6 tbsp shredded coconut
- 1/4 cup panko crumbs
- 2 tbsp crushed cornflake crumbs
- 2 eggs
- pinch salt
- olive oil spray
- 6 cups mixed baby greens
- 3/4 cup shredded carrots (optional)
- 1 large tomato, sliced (optional)
- 1 small cucumber, sliced (optional)
Vinaigrette
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp white vinegar (balsamic would work too)
- 2 tsp dijon mustard
Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup.
Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Pair with your favorite glass of wine and Enjoy!