Debra's Oriental Chicken Salad
Debra Frazier
ingredients
- Oriental Dressing:
- 3 tablespoons honey
- 1 1/2 tablespoons rice wine vinegar
- 1/4 cup mayonnaise
- 1 teaspoon Grey Poupon Dijon mustard
- 1/8 teaspoon sesame oil
- Salad:
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup corn flake crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 boneless, skinless chicken breast half
- 2-4 cups vegetable oil (for frying)
- 3 cups chopped romaine lettuce
- 1 cup red cabbage
- 1 cup Napa cabbage
- 1/2 carrot, julienned or shredded
- 1 green onion, chopped
- 1 tablespoon sliced almonds
- 1/3 cup chow mein noodles
directions
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1. Preheat oil in deep fryer or deep pan over medium heat. You want
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the temperature of the oil to be around 350 degrees.
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2. Blend together all ingredients for dressing in a small bowl with
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an electric mixer. Put dressing in refrigerator to chill while you
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prepare the salad
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3. In a small, shallow bowl beat egg, add milk, and mix well.
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4. In another bowl, combine flour with corn flake crumbs, salt and
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pepper.
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5. Cut chicken breast into 4 or 5 long strips. Dip each strip of
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chicken first into egg mixture then into the flour mixture, coating
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each piece completely.
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6. Fry each chicken finger for 5 minutes or until coating has
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darkened to brown.
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7. Prepare salad by tossing the chopped romaine with the chopped red
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cabbage, Napa cabbage, and carrots.
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8. Sprinkle sliced green onion on top of the lettuce.
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9. Sprinkle almonds over the salad, then the chow mein noodles.
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10. Cut the chicken into small bite-size chunks. Place the chicken
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onto the salad forming a pile in the middle. Serve with salad
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dressing on the side. Makes 1 dinner-size salad.
Source: Debra Frazier
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