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Coconut-crusted chicken with spring salad

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This crunchy coconut-crusted chicken on a bed of spring salad is too good to pass up on. Serve with a pesto maynoaise sauce and dig in.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Coconut-crusted chicken with spring salad


  • 600g pkt Coles RSPCA Approved Australian Chicken Tenderloins
  • ¼ cup (35g) plain flour
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1½ cups (150g) shredded coconut
  • 1 bunch asparagus, woody ends trimmed
  • 120g pkt Coles Australian Baby Rocket
  • 1 bunch radishes, trimmed, thinly sliced
  • 100g snow peas, trimmed, thinly sliced lengthways
  • ⅓ cup (80ml) Coles French Dressing
  • ½ cup (150g) whole-egg mayonnaise
  • 2 tbs hot water
  • 2 tbs Coles Basil Pesto dip

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.
  2. Step 2

    Place the flour, egg and coconut in separate shallow bowls. Season the egg. Coat each piece of chicken in flour and shake off excess. Dip in egg, then in coconut to coat. Place on the prepared tray. Spray the chicken with olive oil spray. Bake for 25-30 mins or until chicken is cooked through.
  3. Step 3

    Meanwhile, cook the asparagus in a medium saucepan of boiling water for 2 mins or until bright green and tender crisp. Refresh under cold water. Drain well. Cut in half lengthways.
  4. Step 4

    Combine rocket, asparagus, radish and snow peas in a bowl. Drizzle with dressing and toss to combine. Transfer to a large platter with the chicken. Combine the mayonnaise, water and dip in a small bowl.
  5. Step 5

    Serve the chicken and salad with the mayonnaise mixture.