You are here: Home » Recipes » Japanese Chicken Salad Japanese Chicken Salad Yield 4 servings PrintEmail Ingredients 4 -- boneless skinless chicken breast halves1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper2 tablespoons flax seed meal or all purpose flour2 -- eggs, beaten2 cups panko bread crumbs1/4 cup brown sugar1/4 cup ketchup1/4 cup lite soy sauce1 tablespoon Worcestershire sauce1 teaspoon yellow mustard1/4 teaspoon Oriental 5 spice powder2 tablespoons seasoned rice vinegar1 tablespoon mayonnaise2 cups bagged broccoli cole slaw mix1/4 cup peanut or vegetable oil1/2 -- (10 oz) bag mixed salad greens1 cup orange segments2 -- green onions, chopped Instructions Flatten chicken to even thickness, if necessary. Season chicken on both sides with salt and pepper. Dredge chicken in flax seed meal or flour. Dip in egg and coat on both sides with panko. Dip chicken again in egg and coat again with panko. Place breaded chicken on a rack, cover and chill at least 30 minutes. Meanwhile prepare sauce. In saucepan, over medium heat, stir brown sugar, ketchup, soy sauce, Worcestershire sauce, yellow mustard and 5 spice until sugar is melted and sauce just comes to a simmer. Reserve 1 tablespoon of sauce; transfer remaining sauce to a serving bowl. Whisk reserved sauce with rice vinegar and mayonnaise; toss with broccoli slaw and set aside. Heat oil in large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side or until golden brown and cooked through. Transfer chicken to a cutting surface. Slice into 4 to 6 pieces. Arrange salad greens, slaw and oranges on serving plate. Top with sliced chicken. Drizzle with sauce. Sprinkle with green onions. Serves 4.