Description
A vibrant and refreshing salad with crispy coconut chicken, fresh vegetables, and a tangy sesame vinaigrette.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup coconut flakes
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cucumber, sliced
- 2 green onions, chopped
- 1/4 cup sliced almonds
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2 tbsp olive oil
Instructions
- 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking or Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 135mg