This is a delicious chicken salad Inspired by the Indonesian salad Gado Gado. It has crunchy veggies doused in a peanut butter-sesame dressing and topped with a coconut granola like topping. This has the salty-sweet-spicy-crunchy combo of flavors we are always looking for. It’s so good!

INGREDIENTS

2 Limes

1 inch fresh ginger

1 1/2 pound mixed crunchy vegetables; snap peas, carrots, radishes, cucumbers.

1 bunch 0f cilantro

1 large egg

2 cups chopped rotisserie chicken meat

3 TBSP plus 1 Tsp brown sugar

4 Tsp Sesame Oil

1 Tsp Curry powder

Kosher salt and pepper; to taste

1/2 Tsp Cayenne peppeer

1 1/2 cups nuts; cashews, peanuts, almonds

1 1/2 cups unsweetened coconut flakes

2 TBSP Sesame Seeds

1/2 Cup full-fat coconut milk

1/4 Cup creamy peanut butter

1 TBSP Vegetable Oil

Make the coconut crunch

Preheat the oven to 325F. Line a rimmed baking sheet with parchment paper.

Separate 1 egg. Place the white in a large bowl (save the yolk for another time) and vigorously whisk until fluffy, foamy, soft peaks form.

Add 3 TBSP brown sugar, 3 TSP toasted sesame oil, 1 TSP curry powder, 3/4 TSP salt and 1/4 TSP cayenne pepper. Whisk to incorporate.

Add 1 1/2 cups nuts, 1 1/2 cups unsweetened coconut flakes, 2 TBSP sesame seeds and the zest of 1 lime. Fold with a rubber spatula until thoroughly coated.

Scrape the mixture onto the prepared baking sheet and spread in an even layer. Transfer to the oven and bake, stirring halfway through, until the coconut is lightly golden, 20 to 25 minutes. Let cool slightly, then use your hands to break it up into chunks.

Make the dressing

Finely grate a 1/2 inch piece of fresh ginger into a large bowl. Ad 1/3 cup coconut milk, 1/4 cup peanut butter, 1 TBSP vegetable oil, the juice of 1 lime, the remaining 1 Tsp toasted sesame oil, and the remaining 1 Tsp brown sugar. Whisk until smooth, salt to taste.

Make the salad

Chop, slice, julienne, trim, shave and/or dice 1 1/2 pounds of mixed crunchy vegetables. Add all of the veg to the bowl of dressing.

Coarsely chop the leaves and tender stems from 1 bunch of cilantro and add to the bowl.

Add 2 cups of packed chicken meat to the same bowl. Season with salt and pepper. Add a few handfuls of coconut crunch and toss to combine.

Divide salad into serving bowls/plates and top with more coconut crunch.