Crispy Coconut Chicken Salad with Sesame Vinaigrette

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  14 oz Coleslaw Mix, Shredded
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  4 Mandarin Orange(352g)
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  3 Green Onion (Scallion)(45g)
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  2 Avocado(300g)
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  1 cup Cilantro, Fresh
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  1 cup Almonds, Roasted, Salted
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  Sesame seeds
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Flour, All-Purpose, White
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  1.5 tsp 1 1/2 teaspoons fine sea salt
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  0.5 tsp 1/2 teaspoon black pepper
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  1 Egg, Whole, Large(44g)
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  0.5 cup Bread Crumbs, Panko, Dry
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  0.5 cup Coconut, Shredded, Sweetened
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  3 tbsp Coconut oil
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  2 tbsp Avocado oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  2 tsp Honey
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  0.5 tsp Sesame Oil, Toasted
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  0.3 tsp Ginger, Fresh Root
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  Fine Sea Salt And Freshly-Ground Black Pepper, To Taste

Instructions

1. 1Set up three shallow bowls: whisk together the flour, fine sea salt, ground ginger, and black pepper in the first; lightly beat the egg in the second; combine the Panko breadcrumbs and sweetened shredded coconut in the third. 2. Slice the chicken breasts into 1/2-inch-thick strips. Coat each strip in the flour mixture, shaking off the excess, then dip in egg, then press firmly into the panko-coconut mixture until fully coated. 3. Heat 3 tablespoons of coconut oil in a large nonstick skillet over medium-high heat until shimmering, about 1–2 minutes. Working in batches, fry the chicken strips 2–3 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer each batch to a clean plate and add more coconut oil between batches as needed. 4. While the chicken cooks, whisk together the avocado oil, soy sauce, rice vinegar, honey, toasted sesame oil, ground ginger, and garlic powder in a small bowl until the honey dissolves. Season with fine sea salt and freshly-ground black pepper to taste. 5. In a large mixing bowl, combine the coleslaw mix, mandarin orange segments, sliced scallions, diced avocado, chopped cilantro, and toasted sliced almonds. 6. Slice the cooled chicken into bite-sized pieces and add to the salad. Drizzle the sesame vinaigrette over the top and toss until evenly coated. 7. Divide the salad evenly into 3 airtight meal-prep containers. Sprinkle toasted sesame seeds over each portion just before serving.