Ingredients
- Dressing:
- 3 Tbs honey
- 1 1/2 Tbs rice winevinegar
- 1/4 C mayonnaise
- 1 tsp Grey Poupon Dijon mustard
- 1/8 tsp sesame oil
- Salad:
- 1 egg
- 1/2 C milk
- 1/2 C flour
- 1/2 C corn flake crumbs
- 1 tsp salt
- 1/4 tsp pepper
- 1 boneless chicken breast
- 2-4 C vegetable oil
- 3 C chopped romaine lettuce
- 1 C red and Napa cabbage
- 1/2 C julienne carrots
- 1 Tbs sliced almonds
- 1/3 C chow mien noodles
Preparation
Step 1
Preheat oil in deep fryer or deep pan over medium heat. You want the temp of the oil around 350 degrees. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
In a small shallow bowl, beat egg, add milk and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each strip for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing romaine, cabbage and carrots. Sprinkle sliced almonds, then chow mein noodles. Cut the chicken into small bite-sized chunks. Serve with dressing.
Serves: 1