Crispy Coconut Chicken Salad with Sesame Vinaigrette

Why You’ll Love This Recipe

Crispy Coconut Chicken Salad with Sesame Vinaigrette combines crunchy, golden-brown coconut chicken with fresh greens and a tangy, nutty dressing. This vibrant salad is both refreshing and satisfying, perfect for a light lunch or dinner. The tropical flair from the coconut pairs beautifully with the Asian-inspired vinaigrette, making each bite exciting and flavorful.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chicken breastscoconut flakespanko breadcrumbsall-purpose floureggsaltblack peppermixed salad greensred bell peppershredded carrotscucumbergreen onionssliced almonds

For the sesame vinaigrette:

soy saucesesame oilrice vinegarhoneyminced garlicgrated gingerolive oil

directions

Preheat oven to 400°F (200°C) or heat oil in a skillet for frying.

Slice chicken breasts into strips.

Set up three bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with a mixture of coconut flakes and panko breadcrumbs.

Dip each chicken strip into the flour, then the egg, then coat with the coconut-panko mixture.

Bake on a greased sheet for 20-25 minutes or until golden and cooked through, or fry until crispy and golden.

While the chicken cooks, whisk together all vinaigrette ingredients in a bowl or shake in a jar.

Assemble salad with greens, bell pepper, carrots, cucumber, green onions, and almonds.

Top with crispy coconut chicken and drizzle with sesame vinaigrette just before serving.

Servings and timing

This recipe serves 4.Preparation time: 20 minutesCooking time: 25 minutesTotal time: 45 minutes

Variations

Use shrimp or tofu instead of chicken for a seafood or vegetarian version.

Add mango or pineapple chunks for extra sweetness.

Sprinkle with sesame seeds for added texture.

Use kale or spinach if you prefer heartier greens.

storage/reheating

Store salad components separately to maintain freshness.Refrigerate chicken and dressing in airtight containers for up to 3 days.Reheat chicken in the oven or air fryer to keep it crispy.Dress salad just before serving.

FAQs

Can I use sweetened or unsweetened coconut?

Unsweetened coconut is recommended to avoid overly sweet chicken, but sweetened works if you prefer a sweeter crust.

Is this salad gluten-free?

Use gluten-free flour and breadcrumbs to make it gluten-free.

Can I make the chicken ahead of time?

Yes, cook and refrigerate it, then reheat when ready to serve.

Can I grill the chicken instead?

You can, but you’ll lose the crispy coconut crust.

What if I don’t have sesame oil?

Use olive oil with a splash of toasted sesame seeds for flavor.

What vegetables can I substitute?

Use what you have—zucchini, snap peas, or radishes work well.

How do I make it spicier?

Add chili flakes to the vinaigrette or drizzle with sriracha.

Can I use a different dressing?

Sure, but the sesame vinaigrette complements the coconut best.

Can I use pre-cooked chicken?

Yes, though breading and baking from scratch offers the best texture.

Can I air fry the chicken?

Yes, air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.

Conclusion

Crispy Coconut Chicken Salad with Sesame Vinaigrette is a delicious fusion dish that blends tropical crunch with tangy, savory dressing. It’s versatile, colorful, and packs a flavorful punch, making it a go-to for weeknight meals or entertaining guests. Try it once, and you’ll want to make it a regular on your menu.

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