ASIAN CHICKEN SALAD

I needed to go to the grocery store but hadn't so I didn't know what to make for dinner. I rummaged through the frige and cabinets and came up with this recipe. It was really good and the fried chicken is so yummy but, if you want to be healthier, I included a healthier version. One note.... I have discovered a trick for deep frying. Whether it be chicken, onion rings, wings etc..... use whole wheat flour, it gives the breading more substance and a crispier, crunchier texture!

FRIED CHICKEN
3 eggs
3 tablespoons soy sauce
1 teaspoon chopped ginger
1 tablepoon oil
1 cup flour (whole wheat is preferred)
1 teaspoon ginger powder
1 teaspoon garlic powder
2 boneless, skinless chicken breasts, sliced

ALTERNATE, HEALTHIER CHICKEN
1/4 cup soy sauce
1/4 cup water
1 clove garlic, chopped
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts (not sliced)

SALAD
Chopped salad greens (whatever kind you like)
1/4 cup carrots, julienned
1/2 red bell pepper, julienned
1/2 cup bean sprouts
1/4 small onion, sliced
1/4 cup cashews

DRESSING
1/2 cup soy sauce
1/2 cup cider vinegar
1/4 cup vegetable oil
2 tablespoons honey (or 1 tablespoon sugar)
1 teaspoon chopped ginger
1 tablespoon crushed red bell pepper (more or less depending how hot you like it)
1 clove garlic, chopped
2 tablespoons cilantro, chopped

Marinate chicken in mxture according to your preference (fried or healthier). Place in ziptop bag and refrigerate for at least 2 hours or overnight. In a small bowl, combine dressing ingredients whisk and set aside.

Place salad greens on plates and srinkle the top with the rest of salad ingreients.

For fried chicken, combine flour, garlic and ginger and mix well. Heat oil over medium heat, toss chicken in flour mixture and place in oil. Fry until crispy, turning if necessary. Place on paper towels to drain, then place on top of salad.
For healthier chicken, grill until cooked through, cool 10 minutes and slice.

Top salad and chicken with dressing and serve!