Ingredients:

  • 2 medium Chicken Breasts (approx. 360 g total, boneless, skinless, halved horizontally)
  • 1/2 cup (60 g) All-Purpose (Plain) Flour
  • 2 Large Eggs (lightly beaten)
  • 1 cup (120 g) Panko Breadcrumbs
  • 1/2 cup (50 g) Unsweetened Coconut Flakes
  • 1 tsp Table Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 cup (120 ml) Vegetable Oil (or Canola, for shallow frying)
  • 6 oz (170 g) Mixed Leafy Greens (Washed and dried)
  • 1 medium Fresh Mango (Diced)
  • 1/2 Red Bell Pepper (Capsicum, thinly sliced or diced)
  • 1/4 small Red Onion (Very thinly sliced)
  • 1/4 cup (30 g) Toasted Pecans or Cashews (Roughly chopped)
  • 1/4 cup (10 g) Fresh Coriander (Cilantro, Roughly chopped)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 1 small Shallot (Finely minced)
  • 3 Tbsp (45 ml) Apple Cider Vinegar (ACV)
  • 2 Tbsp (40 g) Liquid Honey
  • 1 Tbsp (15 ml) Dijon Mustard
  • 1 Tbsp (15 ml) Water (or Chicken Stock)
  • Salt & Pepper (To taste, for vinaigrette)

Instructions:

  1. Halve the chicken breasts horizontally to create 4 thinner cutlets, then pat them dry. Set up a dredging station: Place seasoned flour (with salt/pepper) in dish 1; beaten eggs in dish 2; and combine Panko and coconut flakes in dish 3. Coat each cutlet first into the flour, then into the egg, and finally firmly press into the Panko-coconut mixture until fully coated. Set aside.
  2. Quickly toast the pecans/cashews in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside. Chop the mango, pepper, and onion as specified. In a large bowl, gently toss the mixed greens, diced mango, red pepper, red onion, and toasted nuts.
  3. Heat the vegetable oil in a large frying pan over medium-high heat until ready (around 350°F / 175°C). Carefully place 2 chicken cutlets into the hot oil (do not overcrowd). Cook for 3–4 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack to rest and lightly season with salt. Repeat with remaining cutlets.
  4. In a small saucepan, heat 1 tsp of the olive oil and sauté the minced shallot gently for 2–3 minutes until softened. Remove from heat. Whisk in the ACV, honey, and Dijon mustard. Slowly whisk in the remaining olive oil until slightly thickened. Add the water/stock to loosen it to a pourable consistency. Season with salt and pepper. Keep the vinaigrette warm until serving.
  5. Slice the crispy chicken cutlets thinly on the bias. Divide the salad mixture onto serving plates. Arrange the warm, sliced coconut chicken pieces over the salad. Whisk the warm vinaigrette one last time and immediately drizzle generously over the chicken and salad. Garnish with fresh coriander and serve straight away.