Description
A crunchy, flavorful salad with crispy chicken, fresh vegetables, and a tangy Asian-inspired dressing, perfect for quick weeknight dinners.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
1 cup panko breadcrumbs
2 tablespoons cornstarch
1 large egg, beaten
1/4 cup vegetable oil
4 cups shredded Napa cabbage
2 cups shredded red cabbage
1 large carrot, julienned
1 red bell pepper, thinly sliced
1/2 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup sliced almonds, toasted
1/4 cup crispy wonton strips
For dressing: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove garlic, minced
Instructions
Step 1: In a shallow bowl, mix panko breadcrumbs and cornstarch. In another bowl, beat the egg. Dip chicken slices in egg, then coat with breadcrumb mixture.
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and crispy. Drain on paper towels.
Step 3: In a large bowl, combine Napa cabbage, red cabbage, carrot, bell pepper, green onions, and cilantro.
Step 4: Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic in a small bowl to make the dressing.
Step 5: Slice the cooked chicken into strips. Add to the salad bowl along with almonds and wonton strips.
Step 6: Drizzle dressing over salad and toss gently to combine. Serve immediately.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 35g
- Protein: 24g