Crispy Chicken Salad with Honey Mustard (2servings)
1 skinless chicken breast,
3-4 pieces romaine lettuce,
1/4 cup carrot shreds,
1 tbsp. roasted almond slices,
4 tbsp. fried chicken powder
To marinate chicken
A pinch of salt and pepper, 1 egg
Honey Mustard Vinaigrette
3 tbsp. honey, 2 tbsp. mayonnaise,
1 1/2 tbsp. rice wine vinegar or lemon juice,
1 tsp. yellow mustard, 1/8 tsp. sesame oil
1 Chop gently on chicken, marinate for 10 minutes.
2 Rinse and soak romaine lettuce in ice water for 10
minutes. Drain and dry with paper towel. Cut to
strips and arrange on a plate with carrot shreds.
3 Prepare salad dressing in a bowl.
4 Coat chicken with fried chicken powder, deep-fry in
160°C oil for 2 minutes over medium heat. Remove
chicken and then reheat oil. Deep-fry over high heat
for 20 seconds more, drain off the oil.
5 Cut chicken to strips, arrange on romaine. Sprinkle
roasted almond, serve with honey mustard dressing.