Continuing with my "light and fresh / post holiday recovery" theme of the week, today I'm serving up a wonderfully fresh and inviting salad for two.

I adapted this recipe from a food blog that I recently started following, Skinny Taste.  I have quickly fallen in love with this site for it serves up a wide variety of dishes that are easy on your waistline and your taste buds.  And who doesn't love that?

Panko Coconut Chicken Salad with Honey Balsamic Dressing
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need
For the Salad
3-4 chicken tenders
3 tablespoons shredded coconut
1/4 cup panko style bread crumbs
1 tablespoon crushed cornflake crumbs
1 egg
pinch salt
1 tablespoon olive oil 
3 cups mixed baby greens
1/3 cup shredded carrots
1/2 red bell pepper, diced
1/2 small cucumber, sliced
1/4 cup fresh mozzarella (if desired)

For the Vinaigrette:
1/2 tablespoon oil
1/2 tablespoon honey
1/2 tablespoon white vinegar or balsamic
1 teaspoon dijon mustard

Directions
1. Preheat oven to 375 degrees F.
2. Combine panko bread crumbs, coconut flake and corn flakes in a bowl.  
3. In separate bowl, combine egg and a splash of water.  
4. Season the chicken tenders with salt and pepper (I like to use garlic pepper if available).  
5. Dip tenders in egg mixture and then dredge them in bread mixture until they are well coated. 

6. Place tenders on a baking sheet and bake for about 30 minutes or until chicken is cooked through.

* Note -- If you prefer a crispier crust, pan sauté the tenders in medium-hot olive oil for 3-4 minutes per side.  Then place the tenders in a 350 degree oven for about 20 minutes.

5. Combine salad ingredients and mix together.  Top with chicken tenders.  Mix Vinaigrette in a separate bowl.  
6. Warm the Vinaigrette in the microwave for 10-15 seconds and drizzle over the salad as desired.  Serve and enjoy!