Get ready for summer with this perfect warm-weather recipe!

INGREDIENTS:

• 6 chicken tenderloins (about 12 oz.)
• 6 tablespoons shredded sweetened coconut
• ¼ cup panko crumbs
• 2 tablespoons crushed corn flake crumbs
• 1/3 cup egg whites, beaten
• Pinch salt
• Olive oil spray
• 6 cups mixed baby greens
• ¾ cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber

For the vinaigrette:

• 1 tablespoon oil
• 1 tablespoon honey
• 1 tablespoon white vinegar (or balsamic vinegar)
• 2 teaspoons Dijon mustard

DIRECTIONS:

1. Whisk all vinaigrette ingredients; set aside.
2. Preheat oven to 375F.
3. Combine coconut flakes, cornflake crumbs, panko and salt in a bowl.
4. Put egg whites or eggbeaters in another bowl.
5. Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.
6. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 25-30 minutes turning halfway, or until chicken is cooked through. Or air fry in a single layer at 400F for 5 to 6 minutes on each side.
7. Place 2 cups baby greens on each plate. Divide carrots, cucumber and tomato evenly between each plate.
8. When chicken is ready, slice on the diagonal and place on top of greens.
9. Heat dressing in the microwave for a few seconds and divide equally between each salad; a little over 1 tablespoon each.

NUTRITION INFORMATION:

Yield: 3 servings, Serving Size: 1 salad with 2 chicken tenders, Calories: 397, Fat: 11 g, Carb: 32.5 g, Protein: 27 g, Fiber: 4.5 g; Exchanges: 2 vegetables, 3 meats, 1 starch, 2 fats.

Source and printer-friendly version: SkinnyTaste.com.