gimmesomeoven5.0
Crispy Coconut Chicken Salad with Sesame Vinaigrette
Crispy coconut-crusted chicken strips top a bright, crunchy slaw loaded with mandarin oranges, avocado, and almonds—all tied together with a nutty sesame vinaigrette that makes this salad feel both indulgent and refreshingly light.
👥 3 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●mixing bowl
📝 Preparation Steps
1
Prep the dredging assembly line. In one shallow bowl, whisk together flour, salt, ginger and black pepper until combined. In a second shallow bowl, briefly whisk the egg. In a third shallow bowl, whisk together Panko and shredded coconut until combined.
ground ginger1 teaspoonteaspoon each: ground ginger and garlic powder1/4large egg1
2
Bread the chicken. Dip a piece of chicken in the flour mixture until completely coated, shaking off any excess. Dip the chicken next in the whisked egg until coated, shaking off any excess. Dip the chicken finally in the Panko mixture, gently pressing as much of the mixture to the chicken as possible to help it stick. Transfer the chicken to a clean plate, then repeat this process with the remaining chicken strips.
large egg1
3
Pan-fry the chicken. Heat the coconut oil in a nonstick sauté pan until hot. Add however many pieces of chicken can fit in a single layer without crowding the pan. Fry for ⏱️ 2-3 minutes per side or until the breading is golden and the chicken is cooked through. Transfer the cooked chicken to a paper-towel-lined plate and repeat with the remaining chicken, adding extra coconut oil to the pan if needed.
4
Make the vinaigrette. Meanwhile, whisk all of the vinaigrette ingredients together in a medium mixing bowl (or shake together vigorously in a sealed jar) until combined.
5
Mix the salad. Combine the coleslaw mix, oranges, scallions, avocados, cilantro, almonds and cooked chicken in a large mixing bowl. Drizzle evenly with the vinaigrette and toss to combine.
coleslaw mix1 (14-ounce) bagavocados (diced)2sliced almonds (lightly toasted)1 cup
6
Serve. Serve immediately, garnished with toasted sesame seeds. Enjoy!
toasted sesame seeds
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