Ingredients:

  • 1 lb (450 g) Chicken Tenders, trimmed
  • 1/2 cup (60 g) All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 3/4 cup (75 g) Panko Breadcrumbs
  • 1/2 cup (50 g) Unsweetened Shredded Coconut
  • 1/2 tsp Salt, divided
  • 1/4 tsp Black Pepper, divided
  • 2 cups (500 mL) Neutral Oil (for pan-frying, or cooking spray for air frying)
  • 1 small (30 g) Shallot, finely minced
  • 3 Tbsp (45 mL) Apple Cider Vinegar
  • 2 Tbsp (30 g) Dijon Mustard
  • 1 Tbsp (15 g) Whole Grain Mustard
  • 3 Tbsp (60 g) Liquid Honey
  • 1/4 cup (60 mL) Extra Virgin Olive Oil
  • 8 cups (200 g) Mixed Spring Greens/Romaine
  • 1/2 medium Red Bell Pepper, thinly sliced or diced
  • 1/2 cup (100 g) Mandarins or Orange Segments
  • 1/4 cup (30 g) Toasted Sliced Almonds
  • 2 Tbsp (5 g) Fresh Coriander/Cilantro (optional garnish)

Instructions:

  1. Set up the Dredging Stations: Place flour (seasoned with 1/4 tsp salt/pepper) in dish 1; whisked eggs in dish 2; and the Panko and Shredded Coconut (combined with remaining salt) in dish 3.
  2. Coat the Chicken: Dry the chicken tenders thoroughly. Dip each tender first into the seasoned flour, shaking off excess. Next, dip into the egg wash, ensuring full coverage. Finally, press firmly into the coconut-panko mix to create a thick, even crust.
  3. Chill (Crucial Step): Place the coated tenders on a baking sheet lined with parchment paper. Refrigerate for at least 15 minutes to set the coating and ensure maximum crispness during cooking.
  4. Cook the Coconut Chicken: Pan Frying: Heat 1 inch of neutral oil in a large skillet to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). OR Air Frying: Spray coated chicken lightly with oil. Cook at 375°F (190°C) for 10-12 minutes, flipping halfway.
  5. Drain and Rest: Place cooked chicken on a wire rack over paper towels to drain excess oil. Season immediately with a pinch of salt. Allow to rest for 5 minutes before slicing.
  6. Prep Salad Components: While the chicken rests, combine the mixed greens, sliced red bell pepper, mandarin segments, and toasted almonds in a large mixing bowl.
  7. Sauté Shallots: In a small saucepan, warm 1 Tbsp of the olive oil over medium heat. Add the minced shallot and cook until translucent and fragrant (about 2 minutes).
  8. Build the Vinaigrette: Remove the pan from heat. Whisk in the Apple Cider Vinegar, both mustards (Dijon and Whole Grain), and the honey until well combined.
  9. Emulsify: Slowly whisk in the remaining olive oil until the mixture thickens slightly and emulsifies. Taste and adjust seasoning. Keep the vinaigrette warm until serving.
  10. Slice and Assemble: Slice the warm coconut chicken tenders diagonally. Toss the salad components with just enough of the warm vinaigrette to lightly coat the greens. Divide onto plates, top generously with the sliced warm chicken, and drizzle any remaining vinaigrette over the chicken. Garnish with fresh coriander/cilantro and serve immediately.