Crispy Chicken Salad With Citrus Dressing Recipe
Servings: 8
Ingredients
- 1/2 c. rice flour
- 3 Tbsp. cornstarch
- 1/4 c. chopped green onions
- 2 lrg Large eggs
- 2 Tbsp. soy sauce
- 2 Tbsp. grated peeled fresh ginger
- 2 Tbsp. fish sauce (nam pla)
- 1 Tbsp. grated lemon peel
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp dry crushed red pepper
- 8 x boneless skinless chicken breast halves (4 to 5 ounce ea) Vegetable oil for deep-frying
- 2 bag mixed baby greens - (5 ounce ea) Citrus Dressing (see recipe)
Directions
- Mix flour and cornstarch in large bowl. Mix green onions, Large eggs, soy sauce, ginger, fish sauce, lemon peel, garlic, salt and crushed red pepper in medium bowl. Whisk into flour mix.
- Using rolling pin, lightly lb. each chicken breast between sheets of waxed paper to 1/4- to 1/2-inch thickness.
- Add in sufficient oil to heavy large saucepan to reach depth of 3 inches. Heat oil to 350 degrees. Working in batches, dip chicken into batter, turning to coat; fry chicken till golden and cooked through, about 3 min per side. Using tongs, transfer chicken to paper towels; drain. Cut chicken crosswise into 1/2-inch-thick slices.
- Toss greens in large bowl with sufficient Citrus Dressing to coat. Divide greens among 8 plates. Top with chicken, dividing equally. Drizzle 1 Tbsp. dressing over chicken on each plate.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 123 | |
| Calories from Fat 18 | 15% |
| Total Fat 1.96g | 2% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 79mg | 26% |
| Sodium 912mg | 38% |
| Potassium 182mg | 5% |
| Total Carbs 12.01g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.48g | 0% |
| Protein 13.41g | 21% |
