Gluten Free Coconut Chicken Salad

Ingredients

• 1.5 pounds chicken tenderloins boneless skinless
• 1  eggs whole
• 0.5 teaspoon salt 
• 1 teaspoon water 
• 2 cups coconut sweetened
• 2 cups coconut sweetened
• 1  onion whole red chopped
• 1 cup cashew pieces 
• 5 ounces lettuce chopped
• 2  tomatoes whole chopped
• 2 tablespoons olive oil extra virgin 
• 0.8 cup veganaise (vegan Mayo)
• 0.8 cup agave nectar (or Honey)
• 2 tablespoons mustard yellow prepared
• 1 tablespoon poppy seeds 
• 1 dash worcestershire sauce 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat the oven to 350 degrees.
2. Defrost the chicken tenderloins if necessary.
3. In a shallow dish, beat the egg and add in the water and salt.
4. In another shallow bowl, pour in the sweetened coconut.
5. Dip the chicken in the egg, then in the coconut. Press to coat and set aside.
6. In a large, ovenproof skillet, heat the oil over medium-high heat.
7. Add the chicken and cook, turning once, until golden, about 3 minutes. (Do not overcrowd your panI had to make my chicken in 2 batches)
8. Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
9. Serve the chicken on top of a salad with tomatoes, cashews, onion, and whatever else your heart desires.
10. For the dressingjust whisk all the ingredients in a medium-sized dish. Then, drizzle the sweet honey mustard dressing on top and gobble up!