Coconut chicken tropical salad with creamy pineapple vinaigrette

Step 1

Preheat oven to 400 degrees. 

Step 2

Place a wire cooling rack on top of a 10x15'' pan (jelly roll pan) lined with tinfoil. Spray wire rack with cooking spray.

Step 3

Add flour, garlic powder, onion powder, cumin and salt and pepper to a shallow bowl. 

Step 4

Add eggs to another shallow bowl and beat well. Add coconut flakes to a third shallow bowl.

Step 5

Dredge chicken tenders in flour mixture, then in egg mixture, and then coat with coconut flakes, pressing them on so they stick. 

Step 6

Lay chicken tenders on prepared wire rack. Spray the tops with cooking spray (to help them brown). 

Step 7

Bake for 13-18 minutes or until chicken is cooked through.

Step 8

Add salad ingredients to a large bowl. 

Step 9

Top with chicken and drizzle with dressing, as desired.

Step 10

Add all ingredients to a blender and blend until smooth. 

Step 11

Add more honey, if needed, for sweetness. Refrigerate until ready to use.