Chicken Salads Recipes

Ingredients

• 🍗1 lb Chicken breast
• 🥚1 Egg
• •2 tbsp Milk
• •1/2 cup Flour
• 🧂1/2 tsp Salt
• •1 cup Panko bread crumbs
• 🫒1/4 cup Canola oil
• 🫒1/4 cup Olive oil
• 🫒1/4 cup Sesame oil
• •1/4 cup Rice vinegar
• •2 tbsp Soy sauce
• •2 tbsp Honey
• 🟡1 tbsp Honey mustard
• 🥬1 head Iceberg lettuce
• •1 cup Wonton strips
• •2 cups Crispy rice sticks
• 🥜1/2 cup Toasted slivered almonds

Instructions

1. 1Thinly slice your chicken breast to 1/4” then whisk egg and milk and place in a shallow bowl. Combine flour and salt and add to another shallow bowl then finally add Panko to a third bowl.
2. 2Dredge the chicken in the flour, then dip into the egg wash, and finally coat in Panko. Once all chicken is coated, add oil to a small skillet over medium heat and cook chicken on each side for about 2 1/2 minutes. Allow chicken to cook then thinly slice.
3. 3Chop iceberg into small strips then add to a large bowl.
4. 4Prepare dressing by adding olive oil, sesame oil, rice vinegar, soy sauce, honey and honey mustard to a jar and shake well. Pour dressing over iceberg and toss to coat.
5. 5Add wonton strips, crispy rice sticks, slivered almonds, and sliced chicken the toss again and serve!