Gluten free coconut chicken salad
A delicious and refreshing Gluten Free Coconut Chicken Salad that is perfect for those following a gluten-free and dairy-free diet. This recipe provides 30% of your daily requirements of vitamins and minerals per serving. Best served as a main course, it takes approximately 45 minutes to prepare. Similar recipes include Gluten Free Dairy Free Sugar Free Chinese Chicken Salad and Sugar Free Crustless Coconut Custard Pie.
Ingredients
chicken tenders
680.39 g
free range eggs
1
salt
0.5 tsps
water
1 tsp
sweetened coconut
170 g
red onion
1
raw cashews
129 g
lettuce
141.75 g
whole tomatoes
2
extra virgin olive oil
2 Tbsps
veganaise
168 ml
agave nectar
165 ml
cooked yellow mustard
2 Tbsps
poppy seeds
1 Tbsp
worcestershire sauce
1 dash
Method
- Preheat the oven to 350 degrees.
- Defrost the chicken tenderloins if necessary.
- In a shallow dish, beat the egg and add in the water and salt.
- In another shallow bowl, pour in the sweetened coconut.
- Dip the chicken in the egg, then in the coconut. Press to coat and set aside.
- In a large, ovenproof skillet, heat the oil over medium-high heat.
- Add the chicken and cook, turning once, until golden, about 3 minutes. (Do not overcrowd your panI had to make my chicken in 2 batches)
- Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
- Serve the chicken on top of a salad with tomatoes, cashews, onion, and whatever else your heart desires.
- For the dressingjust whisk all the ingredients in a medium-sized dish. Then, drizzle the sweet honey mustard dressing on top and gobble up!
Nutrition:
Carbs
76 g
Fat
63 g
Protein
38 g
Share recipe:
Fresh green bean and tomato salad with creamy garlic dressing
45 min
196 Calories
4 serving
Havarti and asparagus quiche
45 min
536 Calories
8 serving