• Preheat oven to 350°F. Spread the shredded coconut on a baking sheet and toast for about 5 minutes, or until lightly golden. Remove from the oven and let cool completely.
• In a medium bowl, use your hands to combine ground chicken, Panko, toasted coconut, mayonnaise, cilantro, garlic powder, onion powder, ginger, salt, and pepper. Take care not to overmix. Once completely mixed together, form 4 equally sized hamburger patties. Place in refrigerator for at least 30 minutes.
• Preheat a large non-stick skillet over medium heat. Add the neutral oil to the pan and coat the bottom. 
• Once the pan is hot, add the chicken patties. Cook for 6 to 7 minutes, or until golden brown on the first side. Flip and cook for another 6 to 7 minutes, or until the internal temperature reaches 165°F. If the patties brown too quickly, reduce the heat slightly and continue cooking until fully cooked.
• While the patties cook, prepare the Fresh Express® Zesty Hawaiian Crunch Chopped Kit according to package directions, including the toppings and dressing. Toss until well combined and set aside.
• If desired, lightly toast the hamburger buns.
• To assemble, layer sliced avocado on the bottom bun (slice just before assembling to prevent browning), add the chicken patty, then top with the Zesty Hawaiian Crunch salad. Add the top bun and serve warm.

Chef Tips:

• The mayonnaise is a must, as it helps keep the chicken patties moist, even after they reach the safe internal temperature of 165°F.
• Don’t skip the chill time! It helps the patties firm up, hydrates the breadcrumbs, and makes the burgers easier to handle.
• Ground chicken is stickier than beef. Lightly oil your hands before shaping the patties to prevent sticking.