Description:

Recipe from www.topsecretrecipes.com

Source:

Teresa

Serves/Makes:1 dinner size salad

Ingredients

• Oriental Dressing:
• 3 tbsp (45 ml) honey
• 1-1/2 tbsp (20 ml) rice wine vinegar
• 1/4 cup (60 ml) mayonnaise
• 1 tsp (5 ml) Grey Poupon Dijon mustard
• 1/8 tsp (1 ml) sesame oil
• Salad:
• 1 egg
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) flour
• 1/2 cup (125 ml) corn flake crumbs
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) pepper
• 1 boneless, skinless chicken breast half
• 2 to 4 cups (950 ml) vegetable oil (for frying)
• 3 cups (700 ml) chopped romaine lettuce
• 1 cup (225 ml) red cabbage
• 1 cup (225 ml) Napa cabbage
• 1/2 carrot, julienned or shredded
• 1 green onion, chopped
• 1 tbsp (15 ml) sliced almonds
• 1/3 cup (80 ml) chow mein noodles

Preparation

• Preheat oil in deep fryer or deep pan over medium heat--You want the temperature of the oil to be around 350 degrees (175 C.).
• 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.
• In a small, shallow bowl beat egg, add milk, and mix well.
• 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 piece completely.
• Fry each chicken finger for 5 minutes or until coating has darkened to brown.
• Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
• Sprinkle sliced green onion on top of the lettuce.
• Sprinkle almonds over the salad, then the chow mein noodles.
• 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.

Comments