I love this recipe because it strikes the perfect balance between crispy, tender chicken and a refreshing, zesty salad. The coconut coating adds a subtle sweetness and extra crunch, while the spring vegetables make the plate feel bright and wholesome. It’s also simple to make, and because it’s baked instead of fried, it feels lighter without sacrificing any flavor. It’s ideal for an easy weeknight dinner or even a weekend lunch outdoors.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
600g Chicken tenderloins 1/4 cup (35g) plain flour 1 Egg, lightly whisked 1 1/2 cups (150g) shredded coconut 1 bunch asparagus, woody ends trimmed 120g Baby rocket 1 bunch radishes, trimmed, thinly sliced 100g snow peas, trimmed, thinly sliced lengthways 1/3 cup (80ml) French dressing 1/2 cup (150g) whole-egg mayonnaise 2 tbsp hot water 2 tbsp basil pesto dip
Directions
I start by preheating the oven to 200°C and lining a large baking tray with baking paper.
I place the flour, whisked egg, and shredded coconut into three separate shallow bowls. I season the egg lightly with salt and pepper. Then, I coat each chicken tenderloin in the flour, shaking off any excess, dip it in the egg, and finally roll it in the coconut until fully coated. I lay each coated piece on the prepared tray and give them a light spray of olive oil to help them crisp up in the oven.
I bake the chicken for 25–30 minutes or until it’s golden brown and cooked through.
While the chicken is baking, I cook the asparagus in a saucepan of boiling water for about 2 minutes, just until bright green and tender-crisp. I refresh it under cold running water, drain well, and slice it in half lengthways.
For the salad, I combine the rocket, asparagus, sliced radish, and snow peas in a large bowl. I drizzle over the French dressing and toss everything gently to coat.
To make the sauce, I mix the mayonnaise, hot water, and basil pesto dip in a small bowl until smooth and creamy.
I serve the crispy coconut chicken alongside the salad, with a generous spoonful of the pesto mayo for dipping.
Servings and Timing
This recipe serves 4 people and takes about 40 minutes in total — 15 minutes of prep time and 25 minutes of cooking.
Variations
Sometimes I like to add shredded carrot or cucumber ribbons to the salad for extra color and crunch. For a different flavor twist, I swap the basil pesto for a chili or lemon-herb dip. I’ve also made this recipe using chicken breast fillets sliced thinly instead of tenderloins. If I’m in the mood for something heartier, I serve the chicken with coconut rice or roasted potatoes on the side.
Storage/Reheating
I store any leftover chicken in an airtight container in the fridge for up to 2 days. To reheat, I place it in a preheated oven at 180°C for about 10 minutes to keep the coating crisp. The salad is best eaten fresh, but the pesto mayo will keep for up to 3 days in the fridge.
FAQs
Can I fry the chicken instead of baking it?
Yes, I can shallow-fry the chicken in a little oil until golden and cooked through for an extra-crispy finish.
Can I make this recipe gluten-free?
Yes, I just use gluten-free flour and check that the dressing and pesto are gluten-free.
Can I use chicken breast instead of tenderloins?
Absolutely — I slice the breast into strips so they cook evenly.
Can I prepare the chicken ahead of time?
Yes, I can coat the chicken earlier in the day, keep it covered in the fridge, and bake it when ready to serve.
Can I use desiccated coconut instead of shredded?
Yes, though shredded gives a chunkier, crispier texture.
What can I use instead of pesto?
I can swap it for aioli, tzatziki, or even a honey mustard dip.
Can I add more vegetables to the salad?
Definitely — I sometimes add cucumber, cherry tomatoes, or baby spinach.
Can I use another dressing?
Yes, a lemon vinaigrette or honey mustard dressing also works beautifully.
How do I know when the chicken is cooked?
It should be golden and crisp on the outside, and the internal temperature should reach 75°C.
Can I serve this cold?
Yes, it’s delicious cold too — I often pack leftovers as a salad for lunch the next day.
Conclusion
This Coconut-Crusted Chicken with Spring Salad is one of my favorite ways to enjoy a light and refreshing meal that still feels indulgent. The crispy coconut coating and creamy pesto mayo pair perfectly with the fresh greens, making every bite deliciously balanced. It’s easy, colorful, and full of flavor — exactly what I want in a simple, wholesome dinner.
This Coconut-Crusted Chicken with Spring Salad is a light yet satisfying meal featuring crispy coconut-coated chicken tenderloins, a fresh spring salad of rocket, asparagus, radish, and snow peas, and a creamy pesto mayo dressing. It’s wholesome, vibrant, and full of flavor — perfect for warm-weather dining.
Total Time:40 minutes
Yield:4 servings
Ingredients
600 g chicken tenderloins
¼ cup (35 g) plain flour
1 egg, lightly whisked
1½ cups (150 g) shredded coconut
1 bunch asparagus, trimmed
120 g baby rocket
1 bunch radishes, trimmed and thinly sliced
100 g snow peas, trimmed and thinly sliced lengthways
⅓ cup (80 ml) French dressing
½ cup (150 g) whole-egg mayonnaise
2 tbsp hot water
2 tbsp basil pesto dip
Instructions
Preheat the oven to 200°C (400°F) and line a large baking tray with baking paper.
Place the flour, whisked egg, and shredded coconut in three shallow bowls. Season the egg with salt and pepper.
Coat each chicken tenderloin in flour, shaking off excess, then dip in the egg and roll in shredded coconut to coat. Arrange on the prepared tray and lightly spray with olive oil.
Bake for 25–30 minutes, or until golden and cooked through.
Meanwhile, cook the asparagus in boiling water for 2 minutes until bright green and tender-crisp. Drain, rinse under cold water, and slice lengthways.
Combine rocket, asparagus, radish, and snow peas in a large bowl. Drizzle with French dressing and toss to coat.
In a small bowl, mix mayonnaise, hot water, and basil pesto until smooth.
Serve the coconut-crusted chicken with the salad and pesto mayo on the side for dipping.
Notes
Use gluten-free flour and check the dressing and pesto labels to make the recipe gluten-free.
For extra crunch, use shredded coconut instead of desiccated.
Add cucumber ribbons, cherry tomatoes, or baby spinach for more color and variety.
Swap basil pesto for chili pesto or aioli for a flavor twist.
The pesto mayo can be made ahead and stored in the fridge for up to 3 days.
