Rating: 4 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
  • 17 Ratings

Instead of bread crumbs or flour, the chicken tenders that top this easy chicken salad recipe are coated in flaked coconut for a taste of the tropics.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins
12 mins


Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink.

  • Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates.

  • Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.

Nutrition Facts

526 calories; fat 30g; cholesterol 66mg; saturated fat 15g; carbohydrates 35g; mono fat 9g; poly fat 4g; insoluble fiber 6g; sugars 27g; protein 30g; vitamin a 1311.9IU; vitamin c 53.1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 13mg; vitamin b6 0.7mg; folate 68.5mcg; vitamin b12 0.4mcg; sodium 639mg; potassium 791mg; calcium 50.5mg; iron 1.3mg.