Ingredients
- Oriental Dressing:
- 3 T. Honey (64 g.)
- 1 1/2 T. rice wine vinegar (7 g.)
- 1/4 c. mayonaise (55 g.)
- 1 tsp. Grey Poupon Dijon mustard
- 1/8 tsp. sesame oil
- Salad:
- 1 egg
- 1/2 c. milk (61 g.)
- 1/2 c. flour (50 g.)
- 1/2 c. corn flake crumbs (11 g.)
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 1 boneless, skinless chicken breast half
- 2-4 c. vegetable oil (for frying)
- 3 c. chopped romaine lettuce
- 1 c. red cabbage
- 1 c. Napa cabbage
- 1/2 carrot, julienned or shredded
- 1 green onion, chopped
- 1 Tbls. sliced almonds
- 1/3 c. chow mein noodles
- Note: Kentucky Fried Chicken strips can be used instead.
Preparation
Step 1
1. Preheat oil in deep fryer or deep pan over medium heat. You want temperature of oil to be around 350º.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare salad.
3. In a small, shallow bowl beat egg, add milk, & mix well.
4. In another bowl, combine flour with corn flake crumbs, salt & pepper.
5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 min. or until coating has darkened to brown.
7. Prepare salad by tossing chopped romaine with chopped red cabbage, Napa cabbage, & carrots.
8. Sprinkle sliced green onion on top of lettuce.
9. Sprinkle almonds over salad, then chow mein noodles.
10. Cut chicken into small bite-size chunks. Place chicken onto salad forming a pile in middle. Serve with salad dressing on side.
Makes 1 dinner-size salad.