coconut crusted chicken salad with zesty citrus dressing

Ingredients

• 1 container organicgirl® romaine heart leaves, chopped
• 1 batch zesty citrus dressing (recipe to follow)
• 2 boneless skinless chicken breasts (about 1 pound)
• ¼ cup all-purpose flour
• ¼ cup cornstarch
• 2 large eggs
• ¾ cup panko breadcrumbs
• ¾ cup fine shredded unsweetened coconut
• 1 navel orange, peeled and thinly sliced crosswise
• ½ cup roasted unsalted cashews
• zest and juice from 1 medium orange (about ⅓ cup juice)
• ¼ cup apple cider vinegar
• ⅓ cup sesame oil
• 2 tablespoons honey
• 2 teaspoons dijon mustard
• 1 teaspoon grated fresh ginger
• salt
• pepper