Coconut Chicken & Warm Honey Vinaigrette Salad

I'm trying to introduce more protein into my diet. I'm not sure why, but since I've been pregnant...I just don't want meat. Unless its deli of course because I CAN NOT have it, lol. Chicken is usually my go to choice, but it gets boring really fast!

I found this recipe on Eat Yourself Skinny, which I believe she got from Gina's Skinny Recipes. I made it for dinner tonight and it was really good! Feel free to add a little extra panko and coconut if you want to bread more than 5 tenderloins. I always like to have leftovers for lunch the next day.

I totally forgot to take a photo because I was so hungry and excited...I inhaled it. Whoops.

Ingredients:
6 (about 12 oz.) chicken tenderloins
6 Tbsp. shredded coconut
1/4 cup panko bread crumbs
2 Tbsp. crushed Cornflake crumbs- I omitted this
1/3 cup egg substitute or egg whites
Pinch of salt
Olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 small cucumber, sliced
I added: Tomatoes and a few slices of red onion

Dressing
1 Tbsp. oil
1 Tbsp. honey
1 Tbsp. white vinegar (or balsamic)
2 tsp. dijon mustard

Directions:
Whisk all vinaigrette ingredients and set aside. Preheat oven to 375 degrees. Combine coconut flakes, panko bread crumbs, Cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with foil for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway (15 minutes each side) or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots and cucumber evenly between each plate. When chicken is ready, slide 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 a tbsp each.