Panko-Crusted Chicken Salad

We hit a major milestone this week- the kids ate everything we ate!  No more separate pots of mac & cheese or bologna sandwiches.   First up was the basil thai chicken stir-fry, followed a few days later with this salad. 

I'm not sure how I ended up with two kids who will eat almost anything since I was the absolute pickiest eater in the world.  But I'm certainly grateful for it!

INGREDIENTS

2 chicken breasts, cut into 4-5 tender strips
3 tablespoons shredded coconut
1/4 cup panko style bread crumbs
1 tablespoon crushed cornflake crumbs
1 egg
pinch salt
1 tablespoon olive oil
3 cups mixed baby greens
1/3 cup shredded carrots
1/2 red bell pepper, diced
1/2 small cucumber, sliced
1/4 cup fresh mozzarella (if desired)

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Combine panko bread crumbs, coconut flake and corn flakes in a bowl.
3. In separate bowl, combine egg and a splash of water.
4. Season the chicken tenders with salt and pepper
5. Dip tenders in egg mixture and then dredge them in bread mixture until they are well coated. 

6.Carefully place the strips in a frying pan with 1 TBS of oil and brown on all sides (3-4 minutes).

7. Place tenders on a baking sheet and bake for about 30 minutes or until chicken is cooked through.

8. Combine salad ingredients and mix together

VERDICT

 

The chicken on this salad was SO GOOD!  We tend to make salads with chicken nuggets on them frequently,  using the Tyson chicken nuggets out of the freezer.  These were just as tasty, and probably a lot better for you than the Tyson variety.

Definitely a keeper recipe!