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

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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.

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.