crispy chicken breast, julienne vegetables, arugula, miso ginger dressing

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.

Bread 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.

Fry the Chicken

Julienne the carrot, cucumber, and red bell pepper. Set aside.

Prepare the Vegetables

In a large bowl, combine arugula with the julienned vegetables. Slice the fried chicken into strips and add on top.

Assemble the Salad

In a small bowl, whisk together miso paste, grated ginger, soy sauce, rice vinegar, sesame oil, honey, and water until smooth.

Mix the Dressing

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Serve

Boneless chicken breasts

Panko breadcrumbs

katsu chicken peanut salad

Recipe information

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