Panko Honey-Fried Chicken and Napa Slaw

Panko Honey-Fried Chicken and Napa Slaw
Servings: 4 Prep 25 mins Chill 1 hr Cook 8 mins

Ingredients

Napa Slaw
  • 6 cups shredded napa cabbage
  • 2 cups sliced snow peas
  • 2 thinly sliced carrots
  • 1 cup shredded red cabbage
  • 1 container (7 oz) Greek 2% plain yogurt
  • 2 tablespoons milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped parsley
Fried Chicken
  • 1 pound uncooked chicken tenders (fillets)
  • 1/4 cup honey combined with 2 tbsp warm water
  • 1 1/2 cups panko bread crumbs
  • 5 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

Slaw

1. In a large bowl, combine napa cabbage, snow peas, carrots and red cabbage. Whisk yogurt, milk, honey, lemon juice, mustard, salt and pepper. Stir in parsley. Fold mixture into slaw. Cover and refrigerate 1 hour.

Chicken

2. Dip chicken in honey mixture. Coat with panko.

3. In a large skillet, heat 3 tbsp of the oil over medium-high heat. Season chicken with 1/4 tsp of the salt and the pepper. Add half to pan; cook 1 to 2 minutes per side or until internal temperature reaches 160 degrees . Add remaining 2 tbsp oil; cook second batch. Remove to a plate and season with remaining 1/4 tsp salt. Serve chicken topped with slaw.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 21, chol. (mg): 66, sat. fat (g): 2, carb. (g): 57, fiber (g): 6, pro. (g): 29, sodium (mg): 746, Percent Daily Values are based on a 2,000 calorie diet.