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Crispy Coconut Chicken Salad
Ingredients
  • non-stick canola oil spray
  • 4 boneless skinless chicken breasts, cut into tenders
  • ¾ cup all-purpose flour
  • 2 large eggs beaten
  • ½ cup shredded coconut
  • ¾ cup cornflake crumbs
  • ½ cup panko bread crumbs
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 6 to 8 cups fresh greens of your choice
  • 1 ½ cups thinly-sliced radishes
  • 1 large cucumber sliced thin
  • dressing of your choice I used Briannas' Chipotle Cheddar
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