Coconut Chicken Salad With Sweet Honey Mustard Dressing {Paleo}

I got this idea from a little cafe/bakery here in Purcell, OK called Janet’s Eats And Sweets. They have a coconut chicken salad special every other Wednesday and it’s to die for.

I’ve been trying to replicate their salad (gluten and dairy free, of coarse) for about a year now and I finally did it! I’m pretty sure their coconut chicken is drenched in flour, fried, and then fried again with a coconut coating, but my approach is just as tasty without the gluten and the ridiculous amount of calories. My family and I love this salad and we hope you like it too!

Coconut Chicken Salad
  • 1½ lb. boneless, skinless chicken tenderloins
  • 1 egg
  • 1 tsp water
  • ½ tsp salt
  • 2 C sweetened coconut (you can use unsweetened, but add 1 Tbsp. honey to the egg mixture)
  • 2 Tbsp. Olive Oil
  • 5 oz. chopped lettuce
  • 1 C cherry tomatoes or 2 tomatoes, chopped
  • 1 red onion, chopped
  • 1 C cashews
Sweet Honey Mustard Dressing
  • ¾ C Veganaise (mayo)
  • ¾ C agave nectar or honey
  • 2 Tbsp prepared yellow mustard
  • drizzle gluten free Worcestershire sauce, optional
  • 1 Tbsp poppy seeds
  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 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, 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!


this recipe is part of Fat TuesdaysGluten Free Wednesdays

Posted April 18, 2011 by Cassidy in Whats For Dinner? / 6 Comments


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6 responses to “Coconut Chicken Salad With Sweet Honey Mustard Dressing {Paleo}

  1. I’ve never had coconut chicken. It looks great and I like the idea of serving it with salad. Thanks for participating in the salad challenge!

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