Oriental Chicken Salad
Dressing
- 3 tablespoons honey
- 1 1/2 tablespoon white vinegar
- 4 teaspoons mayonnaise
- 1 tablespoon 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
- 4 chicken breasts
- 4 tablespoons olive oil
- 3 cups romaine lettuce, chopped
- 1 cup red cabbage, chopped
- 1 cup Napa cabbage, chopped
- 1/2 carrot, julienned
- 1 green onion, chopped
- 1 tablespoon sliced almonds
- 1/3 cup chow mein noodles
Blend all ingredients together 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 in preheated olive oil until coating has darkened to brown.
Prepare salad by tossing the chopped romaine, 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.