Crispy Chicken and Cabbage Salad

Step 1

Prepare the chicken:

Step 2

To make the marinade, place all ingredients (except chicken, oil and flour) into a blender. Blend on high speed until smooth.

Step 3

Transfer the marinade to a zip-top bag that contains the diced chicken. Place in the fridge and marinate at least 12 hours, up to overnight.

Step 4

Heat a Dutch oven containing about 3 inches of neutral oil to 350 F over medium-high heat. Working in batches, coat marinated chicken in flour, then transfer to the oil.

Step 5

Fry chicken until golden brown and cooked through, about 6 minutes. Transfer to a wire rack-lined tray and repeat the process with the remaining chicken.

Step 6

Make the dressing:

Step 7

Combine all ingredients in a large jar and secure tightly with a lid. Shake well until dressing has emulsified.

Step 8

Assemble the salad:

Step 9

Place cabbage, carrots, kale, pears, avocado and mint into a serving bowl. Top with crispy chicken and a generous drizzle of the dressing.