Baked Coconut Crusted Chicken Salad Bowls
These Baked Coconut Crusted Chicken Salad Bowls are the tastiest weeknight dinner – finished with a mixed salad, brown rice and a creamy peanut dressing, you'll be craving these all week!
This post is sponsored by Harvest Snaps. Thanks for supporting the brands I love – they help keep my blog up and running!
Okay, so we seriously need to talk about Coconut Crusted Chicken Tenders. You know, like coconut shrimp, except chicken? A perfect excuse to get like 10 dipping sauces together and just go to town…
I'm talkin' juicy, tender chicken breast strips coated in a delectably salty-sweet coconut breading, baked in the oven so they're still fairly healthy, combined with a pile of greens, brown rice and toppings.
SO scrumptious and filling.
I feel like we also need to talk about the fact that not all salads are boring. In fact, I think they may just be my favourite food. It's not salad's fault it's gotten a bad, boring rep over the years.?
I like to start any salad by including absolutely ALL of the toppings. Like, gimme ALL the textures and flavours. Even maybe some mango chili lime Harvest Snaps.?
A little sliced avocado.
And some bird eye chilies for good measure.
Yes, I really know how to salad.??
I know everybody is going on and on about their Whole30s right now, that New Year, New Me mentality and all that ish, but really, I don't know how I feel about restrictions or watching your diet for a short period of time. Isn't it just a way of admiting you overdid it during the holidays, and all about getting back to a more balanced lifestyle?
I don't know that I believe much in “resetting” when it comes to food, especially in the New Year.
In fact, tonight is margarita night in The Girl on Bloor household, because it's Friday – duh.
I think what's more important for me, not just at this time of the year but at every time of the year, is balance.
I want to feel like I can have a pig out night without feeling guilty – and I ultimately wanna eat as healthy as I can all year round. But healthy and wholesome can also mean delicious. And I guess that it helps that I'm a vegetable fiend.
But I promise you don't have to like vegetables in order to love this salad.?
So, that's where the Coconut Crusted Chicken comes back into play.
Here are what I consider to be the key components of a delicious, filling salad bowl:
- Some kind of creative, delicious protein (spicy harissa shrimp, seared lemongrass steak, crispy BBQ chickpeas)
- A hearty, whole grain (brown rice, rice noodles, a pasta such as orzo, soba noodles)
- A huge variety of differently textured veggies (pair smooth, fatty veg like avocado with crunchy romaine lettuce, or warm, roasted kale with crisp carrots)
- Add in herbs for natural, added flavours (cilantro is one of my go-tos, but herbs like basil and crispy fried sage can make excellent seasonal additions)
- Finish with a delicious, homemade dressing (I used a creamy lime-peanut version here, but some of my faves include my go-to Green Goddess dressing and a cilantro-tahini version. And if you haven't tried a carrot-ginger dressing before you are seriously missing out!!!)
Did you get all that?!
I should also talk a little bit more about my new fave peanut dressing. This stuff is fab if you're looking to add a little Thai-inspired flair to your salads and grain bowls, and it's only got five ingredients. I swear, the hardest part is just whisking it together and getting the peanut butter to un-thicken.
Is that a word?
I swear, I really do have a Master's degree folks. I'm just not always good at the English language. 😉
And speaking of all things Thai, I'm so excited because I *might* just be going to Thailand in a few months!!!???
My girlfriends and I are all aiming to save up and take a little vaca closer to my birthday in August. I haven't really travelled outside of North America before so this is HUGE deal, and the opportunity of a lifetime.
I swear, I have spent so much money on education over the years, and then it's turned into money invested in this blog (goodbye bank account, hello new camera!), so I never really got the chance to travel, and I feel like that's something I've really missed out on in my twenties.
Of course I'm so happy about my professional progress and blah blah blah, but I think it's time for this girl to have a little more fun.??
SO, I am beyond excited for this upcoming trip, and what I am probably even more excited for is the food. I can't wait to taste some authentic pad thai and Thai curries, YUMMMMM!!!?
But in the meantime, I've got a little twist on one of my fave cuisines with these Coconut Crusted Chicken Salad Bowls. I really can't complain.
Will you be making these Baked Coconut Crusted Chicken Bowls? If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you cook up!
Baked Coconut Crusted Chicken Salad Bowls
- 1 cup dried long grain brown rice
- 2 cups water
- 1 head Romaine lettuce
- 2 carrots, grated
- 1 cup red cabbage, sliced
- 2 avocados, thinly sliced
- 1 red chili pepper, thinly sliced
- 1 package Harvest Snaps Mango Chili Lime flavour
- 1/4 cup peanut butter
- 2 tbsp lime juice
- 2 tbsp sugar
- 1/4 cup water
- 2 tsp soy sauce
Optional additional toppings
- sesame seeds
- Extra coconut
- 2 chicken breasts, sliced into tenders
- 2 cups unsweetened flaked coconut
- 2 cups breadcrumbs
- In a rice cooker or according to package directions, cook dried rice with water (this should take about 45 minutes).
- Meanwhile, preheat oven to 375 F. To three bowls, add coconut in one, breadcrumbs in the other and mix eggs together in the last.
- Cut chicken into strips. Coat each strip in egg, then in breadcrumbs. Coat in egg again, then coat in coconut. Finally, toss in breadcrumbs one more time, then set on a parchment-lined baking sheet. Repeat until all strips are prepared and ready to go. Finally, season generously with salt. Bake chicken tenders for 20 minutes, flipping halfway through cooking time or until fully cooked.
- Meanwhile, whisk together ingredients for peanut dressing, then assemble salad in a large bowl, tossing romaine, carrots and cabbage together. Distribute evenly among four bowls. toppings.
- Add cooked rice, Harvest Snaps, chili peppers, sliced avocado and any additional toppings you like. Top bowls with chicken tenders and peanut dressing, then serve!