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Oriental Salad with Chicken

Oriental Salad with Chicken

Darlene
We both love this Oriental Salad recipe. It is a scrumptious salad. Definitely a main dish salad. It is filling, and the dressing adds the perfect touch. Everything about this salad is perfect!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 2 People
Calories 640 kcal

Equipment

Ingredients
  

  • 4 Cups Romain lettuce , roughly chopped
  • 1 Cup Red or green cabbage, , cut thinly or shredded
  • 1 Cup Napa Cabbage , cut thinly
  • 1/2 Cup Carrot , large shred
  • 1/2 Cup Crispy chow mein noodles
  • 2 Green onions, green parts only, , sliced
  • 2 Tbsp Sliced almonds

For Chicken

  • 2 4 oz. Boneless, skinless chicken breasts
  • 1 Large Egg , lightly beaten
  • 2 Tbsp Fairlife 2% milk
  • 2 Tbsp Seasoned panko breadcrumbs
  • 2 Tbsp Seasoned bread crumbs
  • 1 Tbsp All-purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Granulated garlic
  • 1/4 tsp Granulated onion
  • 1/4 tsp Black pepper

Foe Dressing

  • 1/3 Cup Duke's light mayonnaise
  • 1/4 Cup Honey
  • 3 Tbsp Unseasoned rice vinegar
  • 2 tsp Dijon mustard
  • 1/4 tsp Sesame oil
  • 1/4 tsp Salt

Instructions
 

  • Add all ingredients for the dressing into a Magic Bullet Blender and pulse until combined. Refrigerate until ready to serve salad.
  • Prepare the salad greens and mix to combine. Divide onto 2 large salad plates and refrigerate.
  • Chicken breasts should be even and about 1/2 to 3/4 inch thick. Pound the Chicken if needed. Pat chicken dry.
  • Mix the egg and milk in one of the shallow dishes and set aside.
  • Mix the flour, bread crumbs, panko, garlic, onion, salt, and pepper in the other shallow dish. Set aside.
  • In a small frying pan over medium heat, toast almonds for 2-3 minutes. Place in a small bowl to cool.
  • Dip one of the chicken breasts in the egg-milk mixture. Let the extra drain off, but don’t shake it off.
  • Place the chicken in the flour-crumb mixture. Coat both sides completely. Set chicken pieces on a rack. Repeat with the other chicken breast.
  • Prepare a medium-sized frying pan over medium heat with 1 Tbsp oil.
  • When the pan is hot, place the chicken into the pan. Fry for about 3-5 minutes on each side until golden brown, and it has come to 165℉. Drain on paper towels.
  • Spread the almonds and chow mein noodles evenly on the two salads.
  • Cut fried chicken into 1/2-inch strips and place one breast of chicken on each of the salads.  Serve with salad dressing on the side.

Notes

You can also serve with grilled chicken. Season the chicken before grilling.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 3 1/2 Cups of Salad and 4 oz. Chicken Breast with Half the DressingCalories: 640kcalCarbohydrates: 55gProtein: 37gFat: 31gSaturated Fat: 6gCholesterol: 180mgSodium: 1300mgPotassium: 880mgFiber: 6gSugar: 33gCalcium: 150mgIron: 4mg