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Asian Style Salad

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Submitted by: bnm_77

 

A blend of romaine lettuce with carrots, almonds, chow mein noodles, and cabbage--topped with crispy breaded chicken strips.
 

Ingredients

  • Dressing:
  • 3 Tablespoons honey
  • 1 1/2 Tablespoons rice wine vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon sesame oil
  • Salad:
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup corn flake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless, skinless chicken breast half
  • 2-4 cups vegetable oil (for frying)
  • 3 cups romaine lettuce, chopped
  • 1 cup red cabbage, chopped
  • 1 cup Napa cabbage, chopped
  • 1/2 carrot, julienned or shredded
  • 1 green onion, chopped
  • 1 Tablespoon sliced almonds
  • 1/3 cup chow mein noodles

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Method

Preheat oil in deep fryer or deep pan over medium heat to about 350 degrees. Using an electric mixer, blend together all salad dressing ingredients. Then chill while you prepare salad. In a small shallow bowl, beat egg and milk. 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 flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing lettuce with cabbages, and carrots. Sprinkle sliced green onion on top of lettuce. Sprinkle almonds over salad, then add chow mein noodles. Cut chicken into small bite size chunks. Place chicken onto salad forming a pile in the middle. Serve with salad dressing on the side.

 

Notes:

 

Number of Servings: 4

 

Submitted by: bnm_77 ()

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