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1
Dressing -- I make the day before.
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2
Just add everything to a small tupperware container and shake.
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Set in the fridge until you are ready to make the salad.
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4
Almonds -- I also make these the day ahead, so all you have to worry about if the chicken and putting the salad together.
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5
Simply melt the butter in a small non stick saute pan and cook on medium heat until golden brown.
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6
Then add in the brown sugar and stir until melted.
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Remove to a piece of parchment paper or foil to let cool.
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8
Make sure to spread out the almonds out, otherwise they will stick together.
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Just let them cool and store in a small baggie.
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10
Chicken -- I marinade the chicken in just buttermilk.
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11
One (1) hour up to 4 or 5.
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The smaller pieces don't take as long.
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13
In a large baggie, or you can use a small bowl if you want, add the flour, cornstarch, sesame seeds, paprika and salt and mix well.
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14
Shake or just lightly wipe off some of the buttermilk from the chicken and then dredge the flour mixture.
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15
Heat a large (non stick or cast iron for me works best for this pan to medium high heat and add the oil.
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When the oil gets hot, add the chicken and cook until golden brown.
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Remove to a plate and cover with foil to keep warm.
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18
Salad -- Add the chopped iceberg lettuce, the chow mein noodles, red onion and the shredded carrots and toss well in a large salad bowl.
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Add the dressing and mix to combine.
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Top with the warm chicken and the caramelized almonds and enjoy!
