Crispy Chicken Salad

• 1 egg
• 1/4 cup milk
• 1 pound chicken tenders sliced if large
• 2 cups panko breadcrumbs
• 1 bunch watercress trimmed
• 1 bunch mint leaves picked
• 1 bunch cilantro leaves picked
• 2 cucumbers small, halved lengthwise, seeded and sliced
• 1 bunch radishes trimmed and thinly sliced
• 1 onion small, thinly sliced
• vegetable oil for shallow-frying
• toasted sesame seeds to serve, optional
• 2 tablespoons sweet chili sauce
• 2 tablespoons light soy sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1/2 teaspoon sesame oil
• 1 clove garlic crushed
• 1 teaspoon ginger grated

1. Whisk egg and milk In a shallow dish. Dip chicken into mixture; coat in breadcrumbs. Arrange on a foil-lined baking pan. Refrigerate 15 mins.
2. For the dressing, whisk all ingredients together in a small bowl. Set aside.
3. Meanwhile, toss watercress, herbs, cucumber, radishes and onion in a serving bowl. Refrigerate until ready to serve.
4. Heat oil in a large, heavy-bottomed skillet on medium heat. Fry chicken, in 3 or 4 batches, 2-3 mins each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towels.
5. Toss salad and chicken with 1/2 of the dressing. Serve warm, with remaining dressing. Sprinkle with sesame seeds, if desired.

egg, milk, chicken, breadcrumbs, mint, cilantro, cucumbers, onion, vegetable oil, sesame seeds, sweet chili sauce, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger grated

Taken from www.yummly.com/recipe/Crispy-Chicken-Salad-1401922 (may not work)