Chicken Katsu Salad with Chili Crisp Mayo

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Chicken Katsu is a dish we eat on repeat at my house. This Japanese-style panko-crusted chicken breast is so simple and so versatile. It’s great with rice, noodles, and even potatoes. But it also works as a lighter meal, over some crispy greens and avocado. Dress it with Chili Crisp Mayo for a truly delicious salad!

Serves 2

Ingredients

For the chicken

1 chicken breast, split lengthwise and pounded to ¼” thickness

½ cup all purpose flour seasoned with salt and pepper

1 egg, whisked with a teaspoon of water

½ cup plain panko

3 tablespoons neutral oil

For the salad

Crispy lettuce such as tender (baby) romaine, sliced ¾” thick, or baby lettuce

Red cabbage, sliced thin

segments of one orange

Avocado, sliced

For the mayo

¼ cup mayonnaise

1 tablespoon Maya Kaimal Chili Crisp

½ teaspoon soy sauce

½ teaspoon honey or agave

¼ teaspoon rice vinegar or lime juice

Preparation

Step 1
Dredge the chicken pieces in flour, then egg, then in the panko.

Step 2
Heat a nonstick pan with neutral oil over medium heat. When shimmering add the chicken and fry until golden brown on both sides. Set aside. When cool, cut crosswise into ½” slices.

Step 3
Assemble the salad ingredients in a bowl.

Step 4
Stir together the dressing in a small bowl. Dress the salad with HALF the dressing. Toss well.

Step 5
Divide the salad onto two dinner plates or pasta bowls. Arrange the chicken slices on top of each plate. Drizzle chicken with remaining dressing. Enjoy!