Asian Chicken Salad

By Booper-2

Ingredients

• For the Salad:
• 4 cups romaine lettuce, chopped
• 2 cups Napa cabbage, chopped
• 1 1/2 cups red cabbage, thinly sliced
• 3/4 cup julienned carrots
• 3 green onions, sliced
• 1/4 cup toasted sliced almonds
• 1 cup chow mein noodles
• For the Chicken:
• 2 large boneless, skinless chicken breasts, cut into strips
• 2 large eggs
• 1/2 cup buttermilk
• 1 cup crushed cornflakes
• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• Oil for deep-frying (alternatively, you can fry the chicken strips in a pan)
• For the Asian Dressing:
• 1 cup mayonnaise
• 1/2 cup honey
• 1/3 cup Chinese rice vinegar
• 4 teaspoons Dijon mustard
• 4 teaspoons quality toasted sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 6
Preparation time 20mins
Cooking time 35mins
Adapted from daringgourmet.com

Preparation

Step 1

Instructions
Place all the dressing ingredients in a container with a lid and shake until thoroughly combined. Refrigerate until ready to use.
Combine all the salad ingredients, reserving the green onions. Cover and refrigerate.
Heat the oil to 375 degrees F.
Whisk the eggs and buttermilk together in a medium bowl. Using another medium shallow bowl, combine the crushed cornflakes, flour and salt.
Dip the chicken strips into the egg mixture, then dredge in the cornflake mixture, coating all sides.
Working in batches, fry the chicken strips until deep golden brown, about 7-8 minutes. Drain on paper towels and slice.
Arrange the salad on the plates, top with some sliced chicken in the center, sprinkle with toasted almonds, chow mein noodles, green onions, and serve with the Asian dressing.