Coconut Chicken, Spinach Salad with Honey Mustard Dressing

My sister turned me on to this awesome food blog, www.skinnytaste.com. It is excellent!!! Her recipes are easy and the photography makes me hungry every time! I highly suggest you check it out because I'm sure you're going to love it. (by the way, it's a Weight Watchers website and she does all the points for you!)

This was the first recipe I made from her and I was blown away by its simplicity and how delicious it was!!

Coconut Chicken, Spinach Salad with Honey Mustard Dressing

Adapted from SkinnyTaste

Ingredients

6 chicken tenders

6 tbsp shredded coconut

1/2 c bread crumbs

1/3 c egg whites

Salt

Pepper

Olive oil spray

6 cups spinach

3/4 c carrots, sliced

3/4 c mushrooms, sliced

3/4 c cucumber, sliced

Vinaigrette

1 tbsp oil

1 tbsp honey

1 tbsp white vinegar

2 tsp dijon mustard

Directions

Whisk all vinaigrette ingredients, set aside.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Combine coconut, bread crumbs, and salt in a bowl. Put egg whites in a another bowl.

Lightly season chicken with salt and pepper. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on the baking sheet. Lightly spray with cooking spray and bake for 30 minutes turning halfway, until chicken is cooked through.

Place 2 cups greens on each plate. Divide carrots, cucumber and mushrooms evenly between each plate. Slice chicken on the diagonal and place with the greens. Divide dressing between each salad, about 1 tbsp each.