June 4, 2012

Yummy Summer Salad

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This has easily become one of my favorite "go to" summer dishes to make. It's super easy to make, really yummy and filling enough to make a whole meal. My husband loves it too. We had it again last week and I thought I'd share it with you. 

It's from a website called Skinny Taste, which I love. Gina has some great recipes on her site. 

I like making the dressing from scratch, but I've also found a great alternative to it that tastes just the same; Annie's Organic Honey Mustard is a good one! I also use chicken breasts instead of tenderloins for this recipe. 

Here's the recipe from Gina: (click here to visit her site and see the recipe.)

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes 
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar:10
  • 6 (about 12 oz) chicken tenderloins
  • 6 tbsp shredded coconut
  • 1/4 cup panko crumbs
  • 2 tbsp crushed cornflake crumbs
  • 1/3 cup egg substitute or egg whites
  • pinch salt
  • olive oil spray
  • 6 cups mixed baby greens
  • 3/4 cup shredded carrots
  • 1 large tomato, sliced
  • 1 small cucumber, sliced

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.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

What summer meals are you cooking up to beat the heat? Tell me in the comments below! 

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