Crispy Coconut Chicken Salad with Sesame Vinaigrette at home
- Yield 3
- Prep 30 minutes
- Cook 10 minutes
- Total 40 minutes
Crispy Coconut Chicken Salad with Sesame Vinaigrette at home is a salad recipe on Avoteb. The yield on the card is 3. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1 (14-ounce) bag coleslaw mix
- 4 fresh mandarin oranges, separated into segments
- 3 scallions, thinly sliced
- 2 avocados, diced
- 1 cup chopped fresh cilantro
- 1 cup sliced almonds, lightly toasted
- toasted sesame seeds
- 1 pound boneless skinless chicken breasts, sliced into 1/2-inch-thick strips
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1/2 cup sweetened shredded coconut*
- 3 to 4 tablespoons coconut oil
- 2 tablespoons avocado oil (or olive oil, or any other mild-flavored oil)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon each: ground ginger and garlic powder
- fine sea salt and freshly-ground black pepper, to taste
Method
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.
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. Move the chicken to a clean plate, then repeat this process with the remaining chicken strips.
Pan-fry the chicken. Warm the coconut oil in a nonstick sauté pan until hot. Tip in 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. Move the cooked chicken to a paper-towel-lined plate and repeat with the remaining chicken, adding extra coconut oil to the pan if needed.
Make the vinaigrette. While that cooks, whisk all of the vinaigrette ingredients together in a medium mixing bowl (or shake together vigorously in a sealed jar) until combined.
Stir the salad. Mix the coleslaw mix, oranges, scallions, avocados, cilantro, almonds and cooked chicken in a large mixing bowl. Spoon evenly with the vinaigrette and toss to combine.
Plate Plate while it is hot, garnished with toasted sesame seeds. Enjoy!
