Recipe

Make Coconut Crunch

1. Preheat oven to 325°F. Line rimmed baking sheet with parchment paper.
2. Separate egg and place white in large bowl. Reserve yolk for future aioli. Vigorously whisk until fluffy, foamy, soft peaks form.
3. Add brown sugar, toasted sesame oil, curry powder, salt and cayenne pepper. Whisk to incorporate. Add nuts, coconut flakes, sesame seeds and zest of lime. Fold with rubber spatula, until coated.
4. Scrape mixture onto prepared baking sheet and spread in even layer. Transfer to oven and bake, stirring halfway through, until coconut is lightly golden, 20 to 25 minutes. Let cool slightly, then use hands to break up into large chunks.

Make Dressing

1. Finely grate fresh ginger into large bowl. Add coconut milk, peanut butter, vegetable oil, juice of lime, toasted sesame oil and brown sugar. Whisk, until smooth. Season with salt, to taste.

Make Salad

1. Chop, slice, julienne, trim, shave and/or dice mixed crunchy vegetables, then add to bowl of Peanut-coconut Dressing. The shapes don’t really matter, as long as everything is more or less bite-size, so get creative.
2. Coarsely chop leaves and tender stems from cilantro and add to bowl.
3. Add chicken to bowl. Season with salt and pepper, to taste. Add a few handfuls of Coconut Crunch and toss to combine. Add more lime juice as needed, to taste.
4. Divide salad among plates and top with more Coconut Crunch.