1. Cut the chicken into strips, peel the cantaloupe and cut into pieces for later use
2. Sprinkle 1/2 teaspoon salt to marinate the chicken strips evenly
3. Put the shredded coconut in the bowl, coat the chicken strips evenly and put it on the baking tray
4. Bake in the oven at 230 degrees for about 12~15 minutes until the coconut chicken is cooked through
5. Melon sauce: Take 50g cantaloupe and add 2 tablespoons of apple cider vinegar, 2 tablespoons of olive oil, 1 tablespoon of honey, 1/4 teaspoon of salt and stir with a blender until the sauce is smooth
6. Combine the mixed vegetables, chicken, cantaloupe, and cherries on a plate and pour in the appropriate amount of sauce.
