Crispy Coconut Chicken Salad with Sesame Vinaigrette

Bahan-bahan (3 porsi)

• 1 (14-ounce) bag coleslaw mix
• 4 fresh mandarin oranges, separated into segments
• 3 scallions, thinly sliced
• 2 avocados, diced
• 1 cup chopped fresh cilantro
• 1 cup sliced almonds, lightly toasted
• toasted sesame seeds
• 1 pound boneless skinless chicken breasts, sliced into 1/2-inch-thick strips
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1 large egg
• 1/2 cup Panko breadcrumbs
• 1/2 cup sweetened shredded coconut*
• 3 to 4 tablespoons coconut oil
• 2 tablespoons avocado oil (or olive oil, or any other mild-flavored oil)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon each: ground ginger and garlic powder
• fine sea salt and freshly-ground black pepper, to taste