Crunchy Chicken Mandarin Salad with Sesame Ginger Lime Dressing

Make your dressing

To a small bowl, add all your dressing ingredients: 1 clove minced garlic, 1 tbsp ginger, 1 tbsp rice wine vinegar, 1 tbsp sesame oil, 1 1/2 tbsp honey, juice of 1 lime and 1/4 cup olive oil. Mix well and set aside.

Cook your chicken

Heat 1 cup vegetable oil in a large frying pan over medium high heat. You may need slightly more or less oil but you want it to be about 1 cm deep.

Either pound chicken breasts to about 1 cm thick or butterfly the breasts. In a large bowl beat 1 egg with a splash of olive oil. To a deep plate, add 1 cup panko and half the seasoning packet from your ramen noodles. Mix well.

Dip chicken breasts in egg mixture and drip any excess off. Dip into panko crumbs and press down to ensure they stick well, flip and repeat.

To check if oil is hot enough, place a wooden chopstick or skewer and if small bubbles form on it, it's ready. Place chicken into oil and cook about 3-5 minutes per side until golden brown and cooked through. Remove from oil and place on a metal cooling rack.

Assemble salad

To a large bowl, add your cleaned and cut lettuce, shredded carrot, mandarin orange pieces, and thinly sliced cucumber. Top with your chicken and drizzle dressing all over, including on the chicken. Finish with the peanuts and crushed up ramen noodles and enjoy.