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Recipe

Crispy chicken salad

Aug 29, 2012 2:00pm
  • 25 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

Crispy chicken salad
  • 1 egg
  • 1/4 cup milk
  • 500 gram chicken tenderloins, sliced if large
  • 2 cup panko breadcrumbs
  • 1 bunch watercress, trimmed
  • 1 bunch mint, leaves picked
  • 1 bunch coriander, leaves picked
  • 2 lebanese cucumbers, seeded, sliced
  • 1 bunch radishes, trimmed, thinly sliced
  • 1 small onion, thinly sliced
  • oil, for shallow-frying
  • toasted sesame seeds, to serve
Dressing
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger

Method

Crispy chicken salad
  • 1
    In a shallow dish, whisk egg and milk together. Dip chicken into mixture; coat in breadcrumbs. Arrange on a baking paper-lined oven tray; chill 15 minutes.
  • 2
    To make dressing, in a jug, whisk all ingredients together. Set aside.
  • 3
    Meanwhile, in a serving bowl, toss together watercress, herbs, cucumber, radishes and onion; chill until ready to serve.
  • 4
    Heat oil in a large, heavy-based frying pan on medium. Fry chicken, in 3 or 4 batches, 2-3 minutes each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towel.
  • 5
    Toss half the dressing through salad with the chicken. Serve warm, with extra dressing. Sprinkle with sesame seeds, if liked.

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