Cashew Coconut Crusted Chicken Salad with Pineapple Ginger Vinaigrette

I feel like I haven’t caught up from the weekend!

Today FLEW by!! I can’t even believe it is almost 8pm!!!

I haven’t been able to catch up with life since… Friday lol

Friday would have been my Mom’s 56th birthday. It was the second one without her. It was the 1st “special” day of the second year… anyway you look at it, it sucks.

To stay happy and positive lol SBean and I went to the park with our BCBesty.

Then we ran to HBear’s school for the Terry Fox Run. This year we donated $56 🙂

Dad took Mom a bouquet of beautiful flowers

and Ninja played with the girls while Dad and I sat reminiscing and accidentally got STUPID drunk. LOL So not my norm… hence why I haven’t caught up with life yet… I am too old to get plastered on a Friday night, it tanks my whole weekend lol

I tried VERY hard to shake it off with a little recoup yoga 🙂

On Saturday Ninja’s Dad came over for dinner. My MIL is in Winnipeg visiting JQ and my SIL 🙂 While I took HBear to swimming class 🙂

Ninja finished up our yummy dinner… Prime Rib, Gravy, Mashed Taters, Heirloom carrots and Yorkshire Pudding!!! Yum!

On Sunday it was a beautiful day so we went to Kelowna for a little bit of shopping, exploring and geocaching 🙂

Because yesterday was so gorgeous out and the sun is shining today… a little bit 🙂 I decided to make an end of summer salad. It was so delicious! It only took 30 minutes and it was tangy, sweet, refreshing, filling and unique! A definite make againer, even just the chicken fingers were amazeballs, next time I will make them with the spicy mango dipping sauce!

Cashew Coconut Crusted Chicken Salad with Pineapple Ginger Vinaigrette

Adapted from Carlsbad Cravings

Cashew Coconut Crusted Chicken

2 lbs chicken breasts

2 eggs

1 tablespoon lime juice

3/4 cup flour

1 cup toasted cashews

½ cup sweetened shredded coconut

1 cup panko bread crumbs

1 tablespoon brown sugar

1 ½ teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin powder

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

Pineapple Ginger Vinaigrette

1 cup fresh pineapple, chopped from 1 whole pineapple

1/4 cup honey

3 tablespoons cider vinegar

1/4 cup canola oil

1/2 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 clove garlic, peeled

1 1/2 teaspoons freshly grated ginger

Salt and pepper to taste

Tropical Salad

1 head romaine lettuce

5 green onions, chopped

1 large red bell pepper, chopped

Remaining pineapple not used in vinaigrette, chopped

1/2 mango, chopped
10 cherry tomatoes, quartered
1/4 cup Feta

Preheat oven to 400.

Add cashews and coconut flakes to your Ultimate Chopper and process until cashews are about the size of the panko crumbs, scraping the sides as needed.

Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.

Place the flour in another shallow dish. Whisk the egg with the lime juice in another shallow dish.

Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray. I have an awesome pointy silicone thingy that works perfectly!!! Lightly spray chicken with non-stick cooking spray for extra crispiness.