Crispy Coconut Chicken Salad with Sesame Vinaigrette

Instructions

1. 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.
2. 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. Transfer the chicken to a clean plate, then repeat this process with the remaining chicken strips.
3. Heat the coconut oil in a nonstick sauté pan until hot. Add 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. Transfer the cooked chicken to a paper-towel-lined plate and repeat with the remaining chicken, adding extra coconut oil to the pan if needed.
4. Meanwhile, whisk all of the vinaigrette ingredients together in a medium mixing bowl (or shake together vigorously in a sealed jar) until combined.
5. Combine the coleslaw mix, oranges, scallions, avocados, cilantro, almonds and cooked chicken in a large mixing bowl. Drizzle evenly with the vinaigrette and toss to combine.
6. Serve immediately, garnished with toasted sesame seeds. Enjoy!