Gluten Free Coconut Chicken Salad

• 1- 1/2 pound Boneless, Skinless Chicken Tenderloins
• 1 whole Egg
• 1 teaspoon Water
• 1/2 teaspoons Salt
• 2 cups Sweetened Coconut Flakes
• 2 Tablespoons Extra Virgin Olive Oil
• 5 ounces, weight Lettuce Chopped
• 2 whole Tomatoes, Chopped
• 1 cup Cashews
• 1 whole Red Onion, Chopped
• 3/4 cups Veganaise (vegan Mayo)
• 3/4 cups Agave Nectar (or Honey)
• 2 Tablespoons Prepared Yellow Mustard
• 1 Tablespoon Poppy Seeds
• 1 dash Worcestershire Sauce (optional)

1. 1.
2. Preheat the oven to 350 degrees F.
3. 2.
4. Defrost the chicken tenderloins if necessary.
5. 3.
6. In a shallow dish, beat the egg and add in the water and salt.
7. 4.
8. In another shallow bowl, pour in the sweetened coconut.
9. 5.
10. Dip the chicken in the egg, then in the coconut.
11. Press to coat and set aside.
12. 6.
13. In a large, ovenproof skillet, heat the oil over medium-high heat.
14. 7.
15. Add the chicken and cook, turning once, until golden, about 3 minutes.
16. (Do not overcrowd your pan.
17. I had to make my chicken in 2 batches.)
18. 8.
19. Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
20. 9.
21. Serve the chicken on top of the lettuce with tomatoes, cashews, onion, and whatever else your heart desires.
22. 10.
23. For the dressing, just whisk all the ingredients in a medium-sized dish.
24. Then, drizzle the sweet honey mustard dressing on top and gobble up!

chicken, egg, water, salt, coconut flakes, olive oil, tomatoes, cashews, red onion, veganaise, honey, yellow mustard, poppy seeds, worcestershire sauce

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-coconut-chicken-salad/ (may not work)