Recipe: Oriental Chicken Salad


I'm always looking for new ways to feed my family in a healthy but satisfying way. I came across this recipe a few weeks ago and I can't believe how delicious it is.

The full recipe has instructions on how to make the chicken and the dressing, but if you are looking for an easy dinner for those nights where the kids have been driving you nuts all day or its been a long day at work, try Tyson frozen chicken tenders and your favorite dressing. I also found the pre bagged coleslaw package that included both red and napa cabbage along with shredded carrots. My prep time was cut down to air frying the chicken and chopping some lettuce. It took a fraction of the time which is great for my busy household.

Course: Main Course or Side Dish
Servings: 4 people
Time to Make: 25 Minutes

3tbsp honey
1 1/2 tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp dijon mustard
1/8 tsp sesame oil

Fried Chicken:
2 chicken breast
1 egg
1 cup milk
1 cup flour
1 cup panko
1 tsp salt
1/4 tsp pepper
3 cups vegetable oil for frying

4 cups romaine lettuce chopped
1/2 cup red cabbage chopped
1/2 cup napa cabbage chopped
1 carrot shredded
3 tbsp sliced almonds

1. First off, blend all the dressing ingredients together and refrigerate until you are ready to use it.

2. For the Chicken, in a saucepan, heat oil over medium heat.

3. While pan is heating up, Either flatten your chicken to about a half inch, or cut into thin strips and put aside.

4. Combine egg and milk in a small bowl. In a separate bowl, combine the flour, panko, salt and pepper. Dip the chicken in the egg mixture and then in the flour, making sure to coat the chicken completely.

5. When oil is hot, carefully add chicken to the pan and cook for 3-4 minutes or until the internal temperature of the chicken is 165 degrees. Remove from oil and set aside to cool.

6. Prepare the salad. Combine the romaine lettuce, both cabbages and carrots. Chop the chicken once its cooled and top with dressing.

7. Enjoy!

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