Chicken Katsu Salad with Lemongrass Vinaigrette
- 2 boneless, skinless chicken breasts
- ¼ cup flour
- 1 egg, beaten
- ¾ cup panko bread crumbs, seasoned with salt and pepper
- 1 cup shredded red cabbage
- ½ red apple, cored and thinly sliced
- 2 tablespoons crumbled goat cheese
- ½ cup Soy Vay® Lemongrass Vinaigrette Dressing
1.Preheat oven to 400°F.
2.Place chicken breasts, one at a time, between two pieces of plastic wrap or inside a large plastic zip bag. Using a mallet or heavy bottomed skillet, pound chicken breasts until they’re approximately ¼ inch thin. Season both sides with salt and pepper.
3.Place flour, whisked egg and panko bread crumbs in three separate containers or plastic zip bags. Using tongs, pass chicken breasts through flour, then egg, then panko bread crumbs ensuring chicken is well-coated. Place on a baking sheet lined with parchment paper. Bake for approximately 25 minutes until chicken reaches 165°F internal temperature.
4.Meanwhile, combine cabbage, apple and goat cheese in a medium sized bowl. Toss with half of the lemongrass dressing.
5.Remove chicken from oven and place on a cutting board. Cut into ½ inch strips then place over salad mixture. Drizzle with remaining dressing and serve while chicken is still warm.