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      Coconut Peanut Chicken Salad with Raspberry Sesame Vinaigrette Dressing

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      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!


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