Ingredients Jump to Instructions ↓

  1. 3 tablespoons honey

  2. 1 1/2 tablespoons rice wine vinegar

  3. 1/4 cup mayonnaise

  4. 1 teaspoon Grey Poupon Dijon mustard

  5. 1 egg

  6. 1/2 cup milk

  7. 1/2 cup flour

  8. 1/2 cup corn flake crumbs

  9. 1 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1 boneless, skinless chicken breast half

  12. 2-4 cups vegetable oil (for frying)

  13. 3 cups chopped romaine lettuce

  14. 1 cup red cabbage

  15. 1 cup Napa cabbage

  16. 1/2 carrot , julienned or shredded

  17. 1 green onion , chopped

  18. 1 tablespoon sliced almond s

  19. 1/3 cup chow mein noodle s

Instructions Jump to Ingredients ↑

  1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.

  2. 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 3. In a small, shallow bowl beat egg, add milk, and mix well.

  3. In another bowl, combine flour with corn flake crumbs, salt and pepper.

  4. 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.

  5. Fry each chicken finger for 5 minutes or until coating has darkened to brown.

  6. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.

  7. Sprinkle sliced green onion on top of the lettuce.

  8. Sprinkle almonds over the salad, then the chow mein noodles.

  9. . Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.


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