Cashew Coconut Crusted Chicken Salad with Pineapple Ginger Vinaigrette
I feel like I haven't caught up from the weekend!
Today FLEW by!! I can't even believe it is almost 8pm!!!
I haven't been able to catch up with life since... Friday lol
Friday would have been my Mom's 56th birthday. It was the second one without her. It was the 1st "special" day of the second year... anyway you look at it, it sucks.
To stay happy and positive lol SBean and I went to the park with our BCBesty.
Dad took Mom a bouquet of beautiful flowers
and Ninja played with the girls while Dad and I sat reminiscing and accidentally got STUPID drunk. LOL So not my norm... hence why I haven't caught up with life yet... I am too old to get plastered on a Friday night, it tanks my whole weekend lol
I tried VERY hard to shake it off with a little recoup yoga :)
On Saturday Ninja's Dad came over for dinner. My MIL is in Winnipeg visiting JQ and my SIL :) While I took HBear to swimming class :)
On Sunday it was a beautiful day so we went to Kelowna for a little bit of shopping, exploring and geocaching :)
Because yesterday was so gorgeous out and the sun is shining today... a little bit :) I decided to make an end of summer salad. It was so delicious! It only took 30 minutes and it was tangy, sweet, refreshing, filling and unique! A definite make againer, even just the chicken fingers were amazeballs, next time I will make them with the spicy mango dipping sauce!
Cashew Coconut Crusted Chicken Salad with Pineapple Ginger Vinaigrette
Adapted
from Carlsbad Cravings
Cashew Coconut Crusted
Chicken
2 lbs
chicken breasts
2
eggs
1
tablespoon lime juice
3/4
cup flour
1
cup toasted cashews
½
cup sweetened shredded coconut
1
cup panko bread crumbs
1
tablespoon brown sugar
1
½ teaspoons garlic powder
1
teaspoon onion powder
1
teaspoon ground cumin powder
1
teaspoon salt
½
teaspoon pepper
¼ teaspoon cayenne pepper
Pineapple Ginger Vinaigrette
1
cup fresh pineapple, chopped from 1 whole pineapple
1/4
cup honey
3
tablespoons cider vinegar
1/4
cup canola oil
1/2
teaspoon paprika
1/4
teaspoon Worcestershire sauce
1
clove garlic, peeled
1
1/2 teaspoons freshly grated ginger
Salt
and pepper to taste
Tropical Salad
1
head romaine lettuce
5
green onions, chopped
1
large red bell pepper, chopped
Remaining
pineapple not used in vinaigrette, chopped
1/2 mango, chopped
10 cherry tomatoes, quartered
1/4 cup Feta
10 cherry tomatoes, quartered
1/4 cup Feta
Preheat
oven to 400.
Add
cashews and coconut flakes to your Ultimate Chopper and process until cashews
are about the size of the panko crumbs, scraping the sides as needed.
Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
Place
the flour in another shallow dish. Whisk the egg with the lime juice in another
shallow dish.
Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
Place
chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking
rack on top that has been sprayed with non-stick cooking spray. I have an awesome pointy silicone thingy that works perfectly!!! Lightly spray
chicken with non-stick cooking spray for extra crispiness.
Bake for approximately 25 minutes or until juices run clear. Broil until coconut is nicely golden, and panko crisp, but still light in color.
Bake for approximately 25 minutes or until juices run clear. Broil until coconut is nicely golden, and panko crisp, but still light in color.
Place
all of the Pineapple Vinaigrette ingredients in a food processor and puree
until smooth.
Put out all the salad ingredients and make individual servings.
Drizzle with dressing (you don't need a lot). Enjoy!