This gluten free salad goes together quickly and with the option of omitting the chicken, it becomes vegetarian. The Aroma Wok is a great cooking vessel for frying as there is less mess and its shape allows you to flip the cheese medallions easily.
With just a quick stir fry of some walnuts and (optional) chicken, you have a colorful and delicious salad worthy of anyone’s guests.
1-2 cup plain oil, such as canola, sunflower or peanut
6 oz goat cheese, partially frozen for easier slicing
1 egg, beaten
½ cup white rice flour
¾ cup gluten – free bread crumbs
Salt and fresh ground pepper
4 boneless chicken thighs, seasoned and cut into bite sized pieces
2 cups Napa cabbage, shredded
1 cup red cabbage, shredded
1 Serrano pepper, diced
¼ tsp fresh ginger, minced
1 clove garlic, minced
¼ cup walnuts
2 tomatoes, diced
Walnut oil or any seasoned salad dressing
Slice the cheese into 1” medallions. Place the rice flour, beaten egg and bread crumbs in three separate dishes. Dip each slice of cheese into the rice flour, then the beaten egg and lastly the bread crumbs, coating well. Place back into the fridge or freezer for a few minutes to firm up.
Heat the oil in the Aroma Wok to 350° F. Working in small batches, gently lower the medallions into the oil. Using a long utensil or chopstick, keep the pieces separated so as to allow for even browning and crispness on all sides. When browned, place on paper towels to drain then season with salt and pepper. Continue with the remaining cheese.
If needed, remove or add additional oil to the wok and stir fry the chicken pieces. When just about cooked, add the walnuts and fry for an additional minute. Add the serrano pepper, ginger, garlic and cabbages and continue to cook until heated through.
Place on plate and season with walnut oil or a salad dressing of your liking. Garnish with the cheese medallions and tomato slices.
Over to You
What’s your version of Spring Greens With Chicken & Cheese Medallions? Share and inspire us!