Submitted by: McKinzie King Hansen
Oriental Chicken Salad
This recipe is a meal in and of itself. This will soon become one of your family's loved salads. Enjoy!
Dressing
- 3 Tablespoon honey
- 1-1/2 Tablespoon rice wine vinegar
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/8 teaspoon sesame oil (this makes all the difference.)
Chicken
- 1 whole egg
- 1/2 cup flour
- 1/2 cup corn flake crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 chicken breast, boneless and skinless ((I use 2))
- 3-4 Tablespoon oil, for frying
Salad Mixture
- 3 cups romaine lettuce, chopped ((or buy pkg. salad mixture))
- 1 cup red cabbage, chopped
- 1 cup napa cabbage, chopped
- 1/2 whole carrot, julienned or shredded
- 1 green onion, chopped
- 1 Tablespoon sliced almonds
- 1/3 cup chow mein noodles
Dressing
Combine all dressing ingredients into a blender. Blend until smooth. Place in refrigerator while you make the rest.
Chicken
Preheat oil in large frying pan over medium heat. In a small shallow bowl, whisk egg and milk together. In a separate bowl, combine flour, cornflakes, salt and pepper. Cut up chicken into 4 or 5 long strips. Dip chicken in egg mixture, then in flour mixture. Coat well and place in frying pan. Fry each side for about 5 minutes or until done. Coating will be slightly dark. Drain on paper towels. Set aside while you make salad.
Salad
Prepare your salad by tossing all the ingredients together in a large bowl, except almonds and chow mein noodles. Sprinkle almonds and noodles over salad mixture. Top with the chicken cut into small bite size pieces. Serve with dressing on the side. Yum!
