Oriental Chicken Salad
Jessa
Steph’s fave
ingredients
Dressing- 3 tbsp. honey
- 1 1/2 tbsp. white vinegar
- 4 tsp. mayonnaise
- 1 tbsp. Grey Poupon Dijon Mustard
- 1/8 tsp. sesame oil
- 2 to 4 c. vegetable oil for frying
- 1 egg
- 1/2 c. milk
- 1/2 c. flour
- 1/2 c. cornflake crumbs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 boneless, skinless chicken breast half
- 3 c. chopped romaine lettuce
- 1 c. chopped red cabbage
- 1 c. chopped napa cabbage
- 1/2 carrot, shredded
- 1 green onion, sliced
- 1 tbsp. sliced almonds
- 1/3 c. chow mein noodles
directions
- 1
1. Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill while you prepare the salad.
- 2
2. Preheat the oil in a deep fryer or frying pan over medium heat.
- 3
3. In a small shallow bowl beat the egg, ass the milk, and mix well.
- 4
4. In another bowl, combine the flour with the cornflake crumbs, salt, and pepper.
- 5
5. Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture and then into the flour mixture, coating each piece completely.
- 6
6. Fry each chicken finger for 5 minutes or until the coating is darkened to brown.
- 7
7. Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot.
- 8
8. Sprinkle the green onion on top of the lettuce mixture.
- 9
9. Sprinkle the almonds over the salad, then the chow mein noodles.
- 10
10. Cut the chicken into bite-size chunks. Place the chicken on the salad, forming a pile in the middle. Serve with the salad dressing on the side.
Source: Jessa
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