Ingredients Jump to Instructions ↓

  1. Dressing

  2. 3 tbsp honey

  3. 1 1/2 tbsp rice wine vinegar

  4. 1/4 cup mayo

  5. 1 tsp Dijon mustard

  6. tsp sesame oil

  7. Salad

  8. 1 egg

  9. 1/2 cup milk

  10. 1/2 cup flour

  11. 1/2 cup corn flake crumbs

  12. 1 tsp salt

  13. 1/4 tsp pepper

  14. 1 boneless, skinless chicken breast

  15. 2-4 cup vegetable oil (for frying)

  16. 3 cups chopped romaine lettuce

  17. 1 cup red cabbage

  18. 1 cup Napa cabbage

  19. 1/2 carrot , julienned or shredded

  20. 1 green onion , chopped

  21. 1 tbsp sliced almond s

  22. 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 the 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, milk and mix well.

  3. 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 p8iece completely.

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

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

  6. Sprinkle sliced green onion on top of the lettuce Sprinkle almonds over the salad, then the chow mein noodles.

  7. 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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