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Gluten Free Crispy Chinese Chicken Salad

This delicious and satisfying salad is easy to modify using on-hand ingredients. I made it gluten-free and it turned out great.
Course: Salad
Cuisine: Chinese

Ingredients

  • 1 Chicken Breast, cut evenly into cutlets Our chicken breast was extra large and would have served at least four
  • ½ - 1 cup Avocado oil
  • ½ cup Gluten-free all purpose flour If gluten is not a problem, use regular flour
  • ½ cup Egg whites or a beaten egg
  • 1 cup Gluten-free bread crumbs For extra crunch, use panko if you have it
  • Salt & pepper to taste

Asian Dressing

  • ½ Lemon - juiced
  • 1 tbsp Rice vinegar Modify amount based on your taste for acid
  • 1 tsp Sesame oil
  • 1 tbsp Avocado oil Modify amount based on your taste for acid
  • 1 tsp Dijon mustard
  • 1 tbsp Tamari If gluten is not a problem, use soy sauce
  • Salt & Pepper to taste

Salad Greens

  • ¼ head Iceberg lettuce, chopped into ribbons
  • ¼ head Leaf or romaine lettuce, chopped into ribbons
  • ¼ head Cabbage, chopping into ribbons
  • 1 small Carrot, julienne or ribbon sliced

Topping

  • 1 tbsp Toasted Almond Slivers
  • 1 tbsp Toasted Sesame Seeds

Instructions

  • Cut chicken into evenly sized cutlets
  • Dip cutlets in flour, then egg whites or egg, and dredge in bread crumbs. Ensure chicken is completely covered with crumbs so that the cutlets do not absorb cooking oil and become greasy as they fry.
  • Heat oil in frying pan to 350° (filling the pan no more than one half with oil), and fry cutlets in batches to ensure they have plenty of room. Turn the cutlets frequently looking for a golden brown color. When the chicken reaches 165° in the thickest part, remove it and place on a rack. Season with salt & pepper.

Salad Greens

  • Use any greens you have on hand. I used iceberg lettuce for crunch, leaf lettuce and cabbage.
  • Slice the greens into ribbons or small chunks.
  • Julienne or ribbon cut one carrot.
  • Toss the greens and individually plate.

Dressing

  • Whisk together dressing ingredients, testing for personal acidity. Add more avocado oil for less acid, add mustard for more thickness, add sesame oil for a bit more flavor.

Assemble the Salad

  • After fried cutlets have cooled, cut into chunks and top plated salads. Sprinkle with almond slivers and sesame seeds. Drizzle with dressing.
  • Enjoy!