Recipe information
crispy chicken breast, julienne vegetables, arugula, miso ginger dressing
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Main Ingredients
Miso Ginger Dressing
Preparing the Chicken
1. Bread the Chicken
Start by setting up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip into the egg, and finally coat with panko breadcrumbs.
2. Fry the Chicken
Heat vegetable oil in a skillet over medium heat. Once hot, add the breaded chicken breasts and fry until golden brown and cooked through, about 4-5 minutes on each side. Remove and set aside on paper towels to drain excess oil.
Preparing the Salad
1. Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Set aside.
2. Assemble the Salad
In a large bowl, combine arugula with the julienned vegetables. Slice the fried chicken into strips and add on top.
Making the Dressing
1. Mix the Dressing
In a small bowl, whisk together miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and water until smooth.
Finishing Touches
1. Serve
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.