Crispy Chicken Salad

20 ingredients
5 steps

Ingredients

  • 1 None egg
  • 1/4 cup milk
  • 1 lb chicken tenders, sliced if large
  • 2 cups panko breadcrumbs
  • 1 bunch watercress, trimmed
  • 1 bunch mint, leaves picked
  • 1 bunch cilantro, leaves picked
  • 2 small cucumbers, halved lengthwise, seeded and sliced
  • 1 bunch radishes, trimmed and thinly sliced
  • 1 small onion, thinly sliced
  • None None Vegetable oil, for shallow-frying
  • None None Toasted sesame seeds, to serve (optional)
  • None None FOR THE DRESSING
  • 2 tbsp sweet chili sauce
  • 2 tbsp light soy sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 1/2 tsp sesame oil
  • 1 clove garlic, crushed
  • 1 tsp grated ginger

Directions

  1. 1
    Whisk egg and milk In a shallow dish. Dip chicken into mixture; coat in breadcrumbs. Arrange on a foil-lined baking pan. Refrigerate 15 mins.
  2. 2
    For the dressing, whisk all ingredients together in a small bowl. Set aside.
  3. 3
    Meanwhile, toss watercress, herbs, cucumber, radishes and onion in a serving bowl. Refrigerate until ready to serve.
  4. 4
    Heat oil in a large, heavy-bottomed skillet on medium heat. Fry chicken, in 3 or 4 batches, 2-3 mins each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towels.
  5. 5
    Toss salad and chicken with 1/2 of the dressing. Serve warm, with remaining dressing. Sprinkle with sesame seeds, if desired.

Products Matching These Ingredients

More Recipes to Try