Baked Coconut and Pecan Chicken and Spinach with Garlic Vinaigrette

This recipe is a cool twist on your basic baked crunchy chicken. It's a good mix of sweet and salty as well as being a lot healthier for you than the traditional fried chicken strips. I hope you enjoy!

• 1 1/2 cups plain fat-free yogurt
• 1 cup sweetened coconut flakes
• 1 cup panko
• 1/2 cup finely chopped pecans
• 1 1/2 lbs chicken breast, cut into 1 inch wide strips

1. Preheat oven to 450 degrees.
2. Put yogurt in shallow bowl and set aside; In another shallow bowl, combine coconut, panko, and pecans.
3. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place on oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350 and bake an additional 15 minutes. Make sure that chicken browns but does not burn. You may need to turn chicken over to prevent burning.

For spinach with garlic vinaigrette (makes 4 servings):

• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp white or red wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp black pepper
• 1/8 tsp salt (or to taste)
• 2 garlic cloves, minced
• 6 cups baby spinach leaves (about 6 oz)
• 1/4 cup vertically sliced red onion

1. Combine first 6 ingredients in large bowl, stirring with a whisk. Add spinach and red onion. Toss to coat.

Calories per serving (1 3/4 cups): 66