Crispy Coconut Chicken Salad with Sesame Vinaigrette

Name: Crispy Coconut Chicken Salad with Sesame Vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Moroccan, Greek, European, American, African, Southern, Portuguese, Mediterranean
Ingredients: 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