Source:

Lucky

Serves/Makes:1 dinner-size salad

Ingredients

• Dressing:
• 3 tbsp (45 ml) honey
• 1-1/2 tbsp (20 ml) white vinegar
• 4 tsp (20 ml). mayonnaise
• 1 tbsp (15 ml) 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 chicken breast half, boneless, skinless
• 2 cups (475 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 skinless
• 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.

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