Ingredients
Dressing
- 1 tablespoon sesame oil
- ½ cup mayonnaise
- 2 tablespoons honey
- ¼ cup rice vinegar
- 2 tablespoons Dijon mustard
Chicken
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 pound boneless, skinless chicken breasts
- ⅔ cup water
- 1½ cups vegetable oil (for frying)
Salad
- 9.5 ounces romaine salad mix (1 bag)
- 1 cup chow mein noodles
- ½ cup slivered almonds
Instructions
- Combine Dressing Ingredients: Add all dressing ingredients—sesame oil, mayonnaise, honey, rice vinegar, and Dijon mustard—to a mason jar or bowl. Shake or whisk vigorously until completely combined and smooth.
- Heat Oil: Pour vegetable oil into a large skillet and heat over medium heat until hot and ready for frying.
- Prepare Flour Mixtures: In a large bowl, whisk together flour, kosher salt, and ground black pepper. Transfer ⅓ cup of this flour mixture to a separate, smaller bowl.
- Mix Batter: To the larger bowl with flour, add 2 tablespoons of water and mix with a fork until the mixture becomes clumpy. To the smaller bowl with the ⅓ cup flour, add the remaining water and whisk until smooth to create a runny batter.
- Dredge Chicken: Dip each piece of chicken breast first into the smooth, runny batter, coating it evenly. Then dredge the chicken in the clumpy flour mixture, ensuring a thorough coating. Place the coated pieces on a plate to set.
- Fry Chicken: Carefully add the coated chicken pieces to the hot oil in the skillet. Fry each side for 4-5 minutes until golden brown and cooked through. Remove the chicken from oil and transfer to a plate or sheet pan lined with paper towels to drain excess oil. Let cool slightly, then slice into strips.
- Prepare Salad Base: Place the romaine salad mix into a large salad bowl.
- Assemble Salad: Top the romaine mix with sliced fried chicken strips, chow mein noodles, and slivered almonds.
- Dress and Serve: Drizzle the prepared dressing over the assembled salad just before serving. Toss gently if desired to coat evenly.
Notes
- Ensure the oil is hot enough before frying; test by dropping a small amount of batter into the oil—it should sizzle and rise quickly.
- Drain fried chicken on paper towels to remove excess oil for a crispy, non-greasy result.
- The dressing can be made ahead and refrigerated for up to 3 days.
- For a lighter version, you can bake the chicken strips instead of frying, though texture will differ.
- Use fresh romaine and avoid overdressing to keep the salad crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
