Coconut Peanut Chicken Salad with Raspberry Sesame Vinaigrette Dressing


Coconut Peanut Chicken

  • 4 chicken breasts, sprinkled with salt, pepper and garlic

  • 2 cups shredded, sweetened coconut

  • 2 cups granulated or chopped peanuts

  • tempura batter (see recipe below)

  • oil, enough for frying

Tempura Batter

  • 1 cup all-purpose flour

  • 1 cup cornstarch

  • 1 cup cold water

  • 1 pinch salt

  • 3 eggs, separated, beaten

Heat about 1 inch of oil in bottom of pan or pot with high sides to avoid splatter. Oil should reach 320-340 degrees before frying.

Combine first three ingredients in a bowl.

Combine egg yolks and salt and whip until frothy. Fold into flour mixture. Add more flour to thicken, if needed.

Dunk chicken until well-coated, then roll in coconut-peanut mixture.

Fry until golden brown.

Raspberry Sesame Vinaigrette

  • 1/2 cup raspberry jam or preserves

  • 1 Tbsp sesame oil

  • 1-2 Tbsp balsamic or pomegranate red wine vinegar

  • salt, to taste

  • pepper, to taste

  • 6 dashes Tabasco, optional

  • 1/4 cup grapeseed oil

Combine all ingredients, except oils, in stainless steel bowl.

Add sesame and grapeseed oils in measuring cup or vessel suited for pouring.

In a steady stream, whisk oil into first liquid mixture, making sure to emulsify (or whisk until all ingredients appear mixed).

Pour into container with tight-fitting lid. When ready to serve, shake well.

Place chicken atop salad and drizzle with dressing. Serve and enjoy!