Go Back
–+ servings
Print Recipe
5 from 1 vote

Baked Coconut Crusted Chicken Salad Bowls

These Baked Coconut Crusted Chicken Salad Bowls are the tastiest weeknight dinner with brown rice & peanut dressing - you'll be craving these all week!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Salad Bowls
Cuisine: Thai
Servings: 4 bowls
Author: Taylor Stinson

Ingredients

  • 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

Peanut dressing

  • 1/4 cup peanut butter
  • 2 tbsp lime juice
  • 2 tbsp sugar
  • 1/4 cup water
  • 2 tsp soy sauce

Optional additional toppings

  • limes
  • sesame seeds
  • cilantro
  • Extra coconut

Chicken tenders

  • 2 chicken breasts, sliced into tenders
  • 2 cups unsweetened flaked coconut
  • 2 cups breadcrumbs

Instructions

  • 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!