Coconut Chicken Salad with Warm Honey Mustard Dressing

Coconut Chicken Salad with Warm Honey Mustard Dressing 4.15/5 (13 votes)

One of the big chain restaurants used to serve a salad like this (maybe they still do). Which one, I’m not sure…Fridays, Applebee’s, or Chili’s; I can’t remember. Regardless, it was really great salad. This might even be better! The chicken is slightly sweet, the oranges add a punch of juicy flavor, the greens are cold and crunchy, and the warm dressing is dynamite. The perfect combination of flavors and textures and this is a SALAD!

Coconut Chicken Salad with Warm Honey Mustard



  • 1 pound boneless skinless chicken breasts, pounded 1/4" thin
  • 3 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste
  • 1/3 cup shredded sweetened coconut
  • 1/3 cup unseasoned bread crumbs
  • 2 large egg, beaten
  • Salad
  • 4-6 cups baby mixed greens
  • 7 oz mandarin oranges, or 2 clementines peeled and separated
  • 1 cup grape tomato, halved
  • Honey Mustard Dressing
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard


  1. Season chicken with salt and pepper.
  2. Either place coconut and breadcrumbs in a small food processor and pulse until combined OR simply combine coconut and breadcrumbs in a shallow dish.
  3. Beat eggs in a shallow dish. Dip each piece of chicken in beaten eggs and then dredge in coconut breadcrumbs. If you want a thicker crust, repeat the process.
  4. Heat 2T olive oil in a heavy skillet over medium high until it shimmers.
  5. Add chicken and cook 2-4 minutes per side (depending on the thickness) or until nicely browned and no longer pink inside.
  6. Meanwhile, plate greens and oranges, and combine dressing with a whisk.
  7. Warm dressing in the microwave for 20 seconds if desired.
  8. Slice chicken, plate over greens, and drizzle with dressing.

Nutritional Information

Serving Size 365g Calories 444 Fat 19.6 Carbs 27 Fiber 2.6 Protein 42


KID NOTE: My kids have something against salads! So, I did a little rearranging to suit them. Plated the chicken, a few oranges, and then a few left-over green beans.

VEGETARIAN TIP: Omit the chicken. Increase the veggies, and sprinkle with cooked Quinoa, shredded coconut, and macadamia nuts.

GLUTEN MODIFICATIONS: Use gluten free breadcrumbs or crushed rice chex.


  1. lgilbert says:

    we loved this! The kids loved the chicken (older one said it tasted weird but was fine peeling off the coconut). I wasn’t very hungry so went vegetarian and also added a little dried pineapple instead of the oranges. Never had coconut on a salad before like that and it was delish! Thanks!!

  2. MissPattyRice says:

    My girls and I rated this a 5-star quick meal. The favors were a great combination. Wouldn’t change a thing! 🙂

  3. Lakshmi77 says:

    delish!!! My 1.5 and 3.5 year old loves the chicken. My hubby made his own batch using hot chili oil.

  4. Tina says:

    Hubster made this for the kids when I was out- they all loved it!

  5. Brandy says:

    This salad dressing alone has converted me into a salad lover!

  6. Nancy Boudreault says:

    Made this last night. Husband loved the salad dressing. Chicken tasted great. 🙂

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