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Coconut Chicken, Broccoli Salad & Gravy

Preparation 20 minutes
Cook 30 minutes
Serves 4
Total time 50 minutes

  • 3 rashers rind-less bacon, finely sliced
  • 2 medium heads of broccoli
  • 1 punnet cherry tomatoes, halved
  • ½ cup flat leaf parsley leaves
  • ¼ cup walnut halves, toasted
  • ¼ cup sunflower kernels, toasted
  • ¼ cup pine-nuts, toasted
  • ½ cup rice flour
  • ½ tsp cayenne pepper
  • Salt and pepper to season
  • 3 eggs
  • 2 cups shredded coconut
  • 500g chicken tenderloins
  • Vegetable oil for frying
  • 1 x 165g Gravox Best Ever Schnitzel Gravy
  • 1 clove garlic, crushed
  • 2 tsp Dijon mustard
  • ¼ cup Grapeseed oil
  • 2 tbsp white wine vinegar

  1. Heat a frying pan over high heat. Add bacon and cook for 2-3 minutes or until crispy, cool. Bring a large saucepan of water to the boil. Add broccoli for 2 minutes. Drain and refresh in ice water. When cool, drain again. Combine broccoli with bacon, cherry tomatoes and parsley in a bowl. Combine walnuts, sunflower seeds and pine nuts in a bowl.
  2. To make dressing: combine all ingredients in a screw-top jar, shake well to combine. Add dressing to salad and half the seed and nut mix. Toss gently. Top salad with remaining seed and nut mix.
  3. Combine rice flour and cayenne pepper in a shallow bowl, season with salt and pepper. Whisk eggs in a shallow bowl, and place coconut in another shallow bowl.
  4. Dip chicken in rice flour mix, shake off excess. Dip in eggs, press into coconut to coat both sides.
  5. Add oil to a large frying pan so it is 1cm deep. Heat over medium-high heat until sizzling. Cook chicken, in batches, for 3-5 minutes each side or until cooked through.
  6. Heat Gravox Best Ever Schnitzel Gravy according to packet directions. Serve chicken with broccoli nut salad and Gravox Best Ever Schnitzel Gravy.