Crispy Coconut Chicken Salad with Sesame Vinaigrette

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
fat	6%	6%
acid	1%	1%
sweetener	1%	0%
salt	1%	0%
egg	4%	0%
aromatics	0%	4%

Adapts cleanly: dairy-free, egg-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

397 g	1 (14-ounce) bag coleslaw mix
360 g	4 fresh mandarin oranges (separated into segments)
	3 scallions (thinly sliced)
400 g	2 avocados (diced)
100 g	1 cup chopped fresh cilantro
120 g	1 cup sliced almonds (lightly toasted)
	toasted sesame seeds
454 g	1 pound boneless skinless chicken breasts
30 g	1/4 cup all-purpose flour
9 g	1 1/2 teaspoons fine sea salt
2 g	1 teaspoon ground ginger
1 g	1/2 teaspoon black pepper
50 g	1 large egg
54 g	1/2 cup Panko breadcrumbs
	1/2 cup sweetened shredded coconut*
48 g	3 to 4 tablespoons coconut oil
27 g	2 tablespoons avocado oil (or olive oil
16 g	1 tablespoon low-sodium soy sauce
15 g	1 tablespoon rice vinegar
14 g	2 teaspoons honey
2 g	1/2 teaspoon toasted sesame oil
1 g	1/4 teaspoon each: ground ginger and garlic powder
	fine sea salt and freshly-ground black pepper

Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Holy cow, this was really good! I'm always looking for unique salad ideas that are hearty enough for a meal & this recipe definitely fit the bill. I followed the recipe exactly (except to omit almonds) & everything was delicious from the crispy chicken” — a cook, 5.0★

“This sounds amazing!! Im going to make this but would like to prep a few things the day before. Do you think the chicken and vinaigrette would be ok if I made them the day before?” — a cook, 5.0★