CRISPY CHICKEN MANDARIN SALAD w/ HONEY DIJON DRESSING
This isn’t just a salad, it’s a full-on experience. Crunchy chicken, juicy mandarins, and a sweet-tangy dressing that ties it all together.
One bite and you’ll get why it is one of my favourite summer salads.
Bonus? It’s ready in 15 minutes!
This salad is also a great option for meal prepping or potlucks.
INGREDIENTS:
Crispy Chicken
2 chicken breast
1 egg
1 cup milk
2 tbsp franks hot sauce (does NOT make it spicy)
1 cup flour
1 cup panko bread crumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
3 cups tallow or cooking oil for frying
Salad
5 cups chopped romaine or spring salad mix
1/2 cup red cabbage, shredded
1 large carrot, shredded
1/2 small red onion, thinly sliced
1 can mandarin orange segments, drained
3 tbsp toasted sliced or slivered almonds
Optional: crunchy chow mein noodles for a crunchy garnish
Dressing
1/3 cup mayonnaise
3 tbsp honey
2 tbsp rice vinegar
1/4 tsp toasted sesame oil
2 tsp Dijon mustard
1/4 tsp salt
1/2 tsp black pepper
Whisk all ingredients together and refrigerate until ready to serve.
DIRECTIONS
In a large saucepan, preheat oil over medium-high heat.
While the oil heats, slice the chicken breast in half lengthwise so it’s half the thickness. Set aside.
In a shallow bowl, whisk together the egg, hot sauce and milk. In a separate bowl, mix the flour, panko, salt, garlic powder and pepper.
Dip each chicken strip into the egg mixture, and then coat it in the flour mixture, pressing gently to adhere.
Once the oil is hot, add the chicken strips. Fry for 2-3 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate.
Once cooled, slice the chicken into strips or chunks.
In a large bowl, toss together the chopped lettuce, red cabbage, red onions, and carrots.
Top the salad with the crispy chicken pieces, mandarin segments, crispy chow mein noodles and a sprinkle of almonds.
Drizzle with the honey Dijon dressing and enjoy!