Crispy Coconut Chicken Salad with Sesame Vinaigrette
This Crispy Coconut Chicken Salad delivers 62g protein and 1401 calories per serving — a high-calorie, high-protein meal for serious bulking days. Batch-preps 3 servings in quick time on the stovetop, offering concentrated nutrition when you need major calories in minimal meals. Built for lifters in aggressive surplus phases needing calorie-dense protein options.
Ingredients
- •Coleslaw Mix, Shredded
- •Mandarin Orange
- •Green Onion (Scallion)
- •Avocado
- •Cilantro, Fresh(240g)
- •Almonds, Roasted, Salted(240g)
- •Sesame seeds
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Flour, All-Purpose, White(60g)
- •1 1/2 teaspoons fine sea salt
- •Ginger, Fresh Root(5g)
- •1/2 teaspoon black pepper
- •Egg, Whole, Large
- •Bread Crumbs, Panko, Dry(120g)
- •Coconut, Shredded, Sweetened(120g)
- •Coconut oil(60g)
- •Avocado oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Soy Sauce, Low Sodium(15g)
- •Vinegar, Rice(15g)
- •Honey(10g)
- •Sesame Oil, Toasted(3g)
- •Ginger, Fresh Root(1g)
- •Fine Sea Salt And Freshly-Ground Black Pepper, To Taste
Instructions
- 1Set up three shallow bowls: whisk together the flour, salt, ginger, and black pepper in the first bowl; briefly whisk the eggs in the second bowl; whisk together the panko and shredded coconut in the third bowl.
- 2Pat the chicken breasts dry, then cut into strips of even thickness (about ½ inch). Coat each strip in the flour mixture, shaking off excess, then dip in egg, then press firmly into the panko-coconut mixture until fully coated. Transfer coated strips to a clean plate.
- 3Heat the coconut oil in a large nonstick skillet over medium-high heat until shimmering (about 1–2 minutes). Working in batches to avoid crowding, fry the chicken 2–3 minutes per side until the breading is golden brown and the internal temperature reaches 165°F. Transfer each batch to a paper-towel-lined plate; add more coconut oil between batches if needed.
- 4While the chicken cooks, whisk together the rice vinegar, soy sauce, honey, toasted sesame oil, and minced fresh ginger in a medium bowl until the honey dissolves completely.
- 5Chop the mandarin oranges, slice the green onions, dice the avocado, and roughly chop the cilantro. Combine the coleslaw mix, mandarin oranges, green onions, avocado, cilantro, and roasted almonds in a large mixing bowl.
- 6Cut the cooled chicken into bite-sized pieces and add to the salad. Drizzle the vinaigrette over the salad and toss until evenly coated.
- 7Divide the salad evenly into 3 airtight containers while still at room temperature. Sprinkle sesame seeds over each portion just before serving.
Nutrition — Per Serving
1401
calories
62g
protein
94g
fat
- Carbohydrates
- 86g
- Saturated fat
- 35.0g
- Sodium
- 870 mg
- Dietary fiber
- 15.2g
3 servings per batch · ~458g each
Macro data sourced from USDA FoodData Central
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How much protein does Crispy Coconut Chicken Salad with Sesame Vinaigrette have per serving?
Each serving contains 62g of protein and 1,401 calories, with 94g fat and 86g carbs. This is a calorie-dense, high-protein option best suited for post-workout or surplus days during muscle gain phases.
How long does Crispy Coconut Chicken Salad with Sesame Vinaigrette take to prep?
Quick prep time yields only 3 servings, making this a smaller-batch recipe suited for specific meals rather than full-week meal prep. This works well for preparing 1-2 high-calorie, high-protein lunches during a training week.
Is Crispy Coconut Chicken Salad with Sesame Vinaigrette good for muscle gain?
At 1,401 calories and 62g protein per serving with 86g carbs, this recipe is calorie-dense enough to support muscle gain phases where you need a significant surplus for size gains. The high-carb profile makes it ideal as a post-training meal on heavy lifting days.
