Chad is still in a chicken salad mood, so I have been trying to find a new recipe each week. This Coconut Chicken Salad was a big hit. After dinner, he said he couldn’t wait to eat it again for lunch. He tried the salad with hot and cold chicken and preferred the chicken hot from the oven. Honey mustard vinaigrette is one of my favorite dressings and it paired nicely with the coconut flavor. The coconut chicken is a great baked chicken tender recipe to have on hand even when it isn’t served over a salad. I will probably try it with jumbo shrimp in the future, just decrease the baking time to about 10 minutes total.