Crispy Coconut Chicken Salad with Sesame Vinaigrette

Savor the Crispy Delights of Long John Silver’s Style Fish Fillets

Embark on a flavor voyage with this Crispy Coconut Chicken Salad with Sesame Vinaigrette recipe, merging crunchy coconut-coated chicken with vibrant fresh produce and a tangy sesame dressing. This salad is not only filling but also refreshing, offering both crisp texture and satisfying flavor.

Whether it’s a casual weekday lunch or a festive gathering with friends, this dish delivers an irresistible balance of savory, sweet, and tangy. It turns a simple salad into a wholesome and indulgent experience you’ll want to repeat.

Ideal for a light yet nourishing evening or a joyous meal, this recipe captures the charm of tropical-inspired cooking. Ready to bring brightness, crunch, and flavor to your table? Let’s dive into this straightforward and utterly rewarding recipe.

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Flavorful and Crunchy: Your New Go-To Crispy Coconut Chicken Salad with Sesame Vinaigrette

This Crispy Coconut Chicken Salad with Sesame Vinaigrette not only highlights the satisfying crunch of coconut-breaded chicken but also introduces bursts of sweetness from mandarin oranges and creamy richness from avocado. Fresh herbs and scallions add zest, while the vinaigrette ties everything together with sesame depth and honeyed notes.

It’s not just a salad; it’s a meal that blends diverse flavors into harmony. The nutty almonds and toasted sesame seeds elevate the experience further, making it both delightful and nourishing.

Here’s how you can assemble this vibrant Crispy Coconut Chicken Salad with Sesame Vinaigrette, complete with helpful tips to guarantee perfect flavor and texture every time.

Serving Suggestions: Serve this salad as a main dish for lunch or dinner, or enjoy it as a colorful side with grilled seafood or rice bowls.

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Pro Tips for the Perfect Crispy Coconut Chicken Salad with Sesame Vinaigrette

1. Even Coating: Press the Panko and coconut mixture firmly onto chicken strips to help the crust stick and crisp well.
2. Fry in Small Batches: Avoid crowding the pan, as this keeps the coating crunchy and prevents sogginess.
3. Ripe Avocados: Use perfectly ripe avocados for creamy texture without overpowering the salad.
4. Balance the Dressing: Taste the sesame vinaigrette before tossing; adjust honey or vinegar for sweetness or tang.
5. Serve Fresh: Toss the salad only right before serving to maintain crispness and prevent wilting.

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Crispy Coconut Chicken Salad with Sesame Vinaigrette Recipe

• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Servings: 4
• Equipment: Mixing bowls, nonstick sauté pan, whisk, shallow plates

With this Crispy Coconut Chicken Salad with Sesame Vinaigrette, your kitchen will be transformed into a place of tropical-inspired freshness, echoing flavors that feel both light and satisfying.

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Ingredients:

Salad Ingredients:

• 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, for garnish

Crispy Coconut-Crusted Chicken:

• 1 pound boneless skinless chicken breasts, sliced into ½-inch-thick strips
• ¼ cup all-purpose flour
• 1 ½ teaspoons fine sea salt
• 1 teaspoon ground ginger
• ½ teaspoon black pepper
• 1 large egg
• ½ cup Panko breadcrumbs
• ½ cup sweetened shredded coconut
• 3 to 4 tablespoons coconut oil

Sesame Vinaigrette Ingredients:

• 2 tablespoons avocado oil (or olive oil)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• ½ teaspoon toasted sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon garlic powder
• Fine sea salt and freshly ground black pepper, to taste

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Directions:

1. Prep the Dredging Assembly Line: In one shallow bowl, whisk flour, salt, ginger, and black pepper until combined. In a second bowl, whisk the egg. In a third, combine Panko breadcrumbs and shredded coconut.
2. Bread the Chicken: Dip each chicken strip first in the flour, shaking off excess. Then coat in egg, followed by the Panko-coconut mixture. Press gently to ensure the coating adheres. Transfer to a clean plate.
3. Pan-Fry the Chicken: Heat coconut oil in a nonstick sauté pan. Add chicken strips in a single layer without crowding. Fry for 2–3 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining chicken.
4. Make the Vinaigrette: Whisk vinaigrette ingredients in a bowl or shake in a jar until blended and smooth. Taste and adjust seasoning.
5. Mix the Salad: In a large bowl, combine coleslaw mix, oranges, scallions, avocados, cilantro, almonds, and crispy chicken. Drizzle with sesame vinaigrette and toss gently to combine.
6. Serve Immediately: Garnish with toasted sesame seeds and enjoy this crunchy, colorful salad fresh.

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Ready to Relish!

This dish offers a fabulous balance of crisp, creamy, and tangy flavors, bringing joy to your table with ease. The Crispy Coconut Chicken Salad with Sesame Vinaigrette proves that salads can be hearty, flavorful, and crave-worthy. Each forkful is refreshing and satisfying, making it a must-try recipe.

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