Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Coconut Chicken Salad with Sesame Vinaigrette

Crispy Coconut Chicken Salad with Sesame Vinaigrette

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.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale

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

Instructions

  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.

  • Author: Sanji
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes