Team D'Terminators Week 2 Kick Butt August Challenge (Closed

Here is my receipe, I'm making it tonight for the first time, but so far from what I've sampled it taste GREAT! I'm not serving it with salad or dressing, instead having Garlic Butter Red Potatoes and Green Beans with it (from Paula Dean)

http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html

Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.

I'm not sure what it is about spring, maybe the thought of having to get into a bathing suit in just a few more months, or maybe it's just the sunshine that switches my brain to want less soups and stews to large main dish salads. This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesn't leave me feel like I'm missing something. Serve this for lunch or dinner; use any combination of salad fixins' and dig in!

For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. This would also be great with shrimp, enjoy!!




Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: salad with 2 chicken tenders • Points: 8 pts • Points+: 8 pts
Calories: 397.6 • Fat: 11.0 g • Protein: 26.8 g • Carb: 32.5 g • Fiber: 4.4 g • Sugar: 10

6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
pinch salt
olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced

Vinaigrette
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar (balsamic would work too)
2 tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

oh lol i thought it was each person do 100 mi.. haha 5 mi aint too bad.

OMG i think I would die!! LOL

Oh, forgot to tell you our very last member is Amdm68 please add her. She is actually my cousin, a kick *kitten* one who I think will blow the challenges away! .. That makes 10 new members for week 2 (sad I know LOL)... I've heard some solid teams have lost in the 40's .... Let's not let week 1 get us down, let's just blow week 2 out of the water!!! :drinker:

so even tho i gained weight last week, i lost a lb of it today! well it was just water weight but still xD

Awesome!