Coconut-crusted chicken salad with passionfruit

Ingredients

600 g	Chicken thighs, boned and skinned (Main)
1 cup	Milk
1	Egg
1 cup	Shredded coconut (Main)
1 cup	Panko breadcrumbs
1 cup	Plain flour
2 Tbsp	Olive oil, (light)
2 tsp	Sesame oil
2 cloves	Garlic
1 piece	Ginger, 2cm, peeled
4 cups	Salad greens, such as rocket, baby spinach or mesclun (Main)
2	Mangoes
4	Passionfruit (Main)
1	Avocado
3	Limes, juiced

Directions

1. Preheat oven to 220C. Slice the chicken. Whisk the egg and milk, then season.
2. Combine the coconut, breadcrumbs and flour. Season and tip into a bag large enough to hold the chicken.
3. Dip the chicken into the egg mix, then into the bag and toss thoroughly until coated.
4. Put the chicken into an ovenproof dish or pan, drizzle with the olive oil and sesame, slices of garlic and ginger.
5. Bake for 30 minutes or until golden and crispy.
6. Pile the greens on to a serving platter with the chicken and any pan juices.
7. Slice the mango and arrange, scoop out the passionfruit and drizzle over, dice the avocado and add then squeeze over the lime juice.
8. Finish with a sprinkle of salt, a grind of pepper and an extra trickle of olive oil.