Panko-Crusted Chicken Salad with Honey Mustard Vinaigrette

I found this recipe on SkinnyTaste, one of my favorite new websites to get healthy and very tasty recipes. I’m not a huge fan of coconut though, so I left that out. I’m obsessed with honey mustard, and so it this dressing. Now that I know how to make it (so easy) I will definitely be making it more often. If you are looking for some new yummy and healthy recipes – head on over to SkinnyTaste. There are plenty of them!

Panko-Crusted Chicken Salad with Honey Mustard Vinaigrette (*adapted from SkinnyTaste’s recipe here).

6 chicken tenderloins
¼ cup panko crumbs
¼ crushed rice krispies cereal
¼ cup egg substitute or egg whites
pinch salt
olive oil spray
6 cups mixed baby greens
¾ cup shredded carrots
1 small cucumber

Vinagraitte
1 tbsp olive oil
1 tbsp honey
1 tbsp white vinegar (balsamic would work too)
2 tsp dijon mustard

1. Whisk all vinagraitte ingredients together, set aside.
2. Preheat oven to 375°.
3. Combine panko, rice krispies and salt in a bowl. Put egg whites or egg beaters in another bowl.
4. Lightly season chicken with salt. Dip the chicken in the egg, then in the panko mixture. Place chicken on a cookie sheet lined with parchment or aluminum foil for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
5. 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.

photo credit: SkinnyTaste