Chinese Chicken Salad

Chicken:

1 1/2 lbs boneless, skinless chicken breast meat, cut into 1" chunks

1 c. buttermilk

3/4 c. flour

1/4 c. cornstarch

3 T. sesame seeds

2 t. paprika

large pinch of kosher salt

Oil for frying (I used coconut oil)


Place chicken in a sealable plastic bag, add buttermilk, seal and refrigerate for at least an hour. Combine dry ingredients in a second plastic bag.  Remove the chicken from the buttermilk and place into the dry ingredients, shake well to coat.  Fry chicken, in batches, in hot (375*) oil.  Drain on a paper towel.


Dressing:

1 c. Miracle Whip

1/2 c. Cilantro leaves (I used slightly dried from Garden Gourmet)

3 T. rice vinegar

2 T. Dark Sesame oil

1 T. sugar

2 t. minced ginger (I used Garden Gourmet)


Combine all ingredients in a blender and puree until smooth.


Toppings:

Toast 2 T. sesame seeds in a small dry skillet until golden brown.  Set aside and allow to cool.


1 T. butter

2/3 c. slivered almonds

1/4 c. brown sugar


Melt butter in same pan that was used for sesame seeds.  Add the almonds, stir and cook until golden. Add the brown sugar, stir and cook until melted.  Spread onto a piece of aluminum foil and allow to cool and harden.  Crumble and crush into bite size pieces.


Salad:

1 head Romaine Lettuce

1 small can chow mein noodles

2 carrots, shredded


Place lettuce, chow mein noodles and carrots in a large bowl and toss with the dressing.  Place into serving bowl, top with the chicken, sprinkle with the toasted sesame seeds and candied almonds.