Chinese Chicken Salad with Sesame-Ginger Dressing

"We are simple kids. Can we just have simple food?" That was the comment from My Middle One when presented with my latest dinner creation, Chinese Chicken Salad with Sesame-Ginger Dressing.

The ingredients that go into this dish are not that funky - they are really quite simple. But when I combined them, I sent one of my children into a dinnertime tailspin. We had a tight schedule to keep on this night. I really wasn't in the mood to convince her she has eaten all components of the salad and actually liked them.

She and No Thank You Boy ate the chicken and a bowl of applesauce from a jar. My Oldest ate the salad. She eats 9 out of 10 meals as long as it isn't too spicy. The Husband ate the salad, but topped it with Caesar dressing. I ate it as it was intended to be eaten.

I can count on myself to enjoy my cooking.

Chinese Chicken Salad with Sesame-Ginger Dressing

serves about 4

3 - 4 chicken breasts, boneless and skinless, about 2 pounds
2 eggs, beaten
2 cups panko
salt and pepper

Dressing ingredients

1/4 cup rice wine vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons barbecue sauce
1 tablespoon hoisin sauce
juice of 1/2 small orange
1 tablespoon ginger, grated
3 tablespoons brown sugar
dash of red pepper flakes

Salad ingredients

8 cups chopped romaine lettuce
1 cup cucumber slices
1 cup red pepper strips
1 1/2 cups sugar snap peas
1/4 cup almonds

Preheat the oven to 375 degrees.

Season the chicken with salt and pepper. Put the beaten eggs and panko in 2 separate, shallow dishes. Dip in the chicken in the egg and then the panko. Place on a baking sheet coated with cooking spray. Bake for about 20 - 25 minutes or until cooked through and lightly browned. Set aside. When slightly cooled, slice into strips.

In a small bowl, combine the ingredients for the dressing and set aside.

In a large bowl, combine romaine, cucumber slices, red pepper strips, and sugar snap peas. Separate salad onto 4 large plates and top with sliced chicken and almonds. Drizzle with the dressing.