Oriental Chicken Salad Recipe

Oriental Chicken Salad Recipe

Ingredients:

For the salad:

1 raw egg
1/2 c of milk
1/2 c of flour
1/2 c of cornflake crumbs
1 tsp of salt
1/4 tsp of ground black pepper
1 chicken breast fillet half, skinned
Oil
3 c of fresh Romaine lettuce; cut into thin strips
1 c of red cabbage
1 c of Napa cabbage
1/2 carrot, skinned and julienned (or shredded)
1 stalk of scallions (also called ’spring onions’ or ‘green onions’); chopped
1 tbsp of almonds, thinly sliced
1/3 c of crunchy “chow mein” noodles

For the vinaigrette:

3 tbsp of honey
1.5 tbsp of rice wine vinegar
1/4 cup of mayonnaise
1 tsp of mustard (preferably ‘Gray Poupon’ Dijon mustard)
1/8 tsp of sesame oil

Directions:

Slice the breast fillet into 6 strips; then set it aside. Mix the cornflake crumbs, flour, pepper, and salt using a mixing bowl (small). Get a separate bowl, then whisk the egg together w/ the milk.

Warm up the oil but over medium heat only. Soak the breast fillet strips one by one into the egg and milk mixture, then coat it with flour mix. Deep-fry the breast fillet strips.

Wait until it turns golden brown; then remove it from the heat. Drain the excess oil with paper towel, cut breast fillet into smaller pieces, then set it aside.

Toss the following ingredients well – romaine lettuce, cabbages (red and Napa), plus carrots.

Afterward, sprinkle it with chopped scallions and almonds, followed by “chow mein”. Finally, top the mixture with piled chicken chunks; then serve it with dressing.