Name: Gluten Free Coconut Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1.5 pounds chicken tenderloins; 1 egg; 0.5 teaspoon salt; 1 teaspoon water; 2 cups coconut flakes; 1 onion; 1 cup cashews; 5 ounces weight lettuce; 2 tomatoes; 2 tablespoons extra virgin olive oil; 0.75 cup veganaise; 0.75 cup agave nectar; 2 tablespoons mustard; 1 tablespoon poppy seeds; 1 dash worcestershire sauce

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Gluten Free Coconut Chicken Salad Recipe — Recipes Zone

Method

10 steps · 45 min

01
Preheat Oven
Preheat your oven to 350 degrees.
02
Defrost Chicken
If your chicken tenderloins are frozen, defrost them completely.
03
Prepare Egg Wash
In a shallow dish, beat the 1 egg with 1 teaspoon water and 1/2 teaspoon salt.
04
Prepare Coconut
Pour the 2 cups coconut flakes into a separate shallow bowl.
05
Coat Chicken
Dip each chicken tenderloin first into the egg mixture, then into the coconut flakes. Press firmly to ensure a good coating, then set them aside.
06
Heat Skillet
In a large, ovenproof skillet, heat the 2 tablespoons extra virgin olive oil over medium-high heat.
07
Sear Chicken
Add the coated chicken to the hot skillet. Cook, turning once, until the chicken is golden brown, about 3 minutes per side. If your pan isn't large enough, cook the chicken in batches to avoid overcrowding.
08
Bake Chicken
Transfer the skillet to the preheated oven and bake for about 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
09
Assemble Salad
Slice the cooked chicken and arrange it over the 5 ounces lettuce. Top with sliced 2 tomatoes, chopped 1 onion, and 1 cup cashews.
10
Make Dressing
For the dressing, whisk together the 3/4 cup veganaise, 3/4 cup agave nectar, 2 tablespoons mustard, 1 tablespoon poppy seeds, and 1 dash Worcestershire sauce in a medium-sized dish until smooth.
Drizzle the dressing generously over the assembled salad before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	868kcal	43%
Fat	54g	77%
Carbohydrate	59g	23%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens4 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Soya	Contains
Tree nuts

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Gluten Free Coconut Chicken Salad Recipe

About this recipe

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Method

Preheat Oven

Defrost Chicken

Prepare Egg Wash

Prepare Coconut

Coat Chicken

Heat Skillet

Sear Chicken

Bake Chicken

Assemble Salad

Make Dressing

Nutrition

Allergens

Reviews

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