Oriental Dressing
3 tablespoons honey
11/2 tablespoons white vinegar
1/8 teaspoon sesame oil
1 tablespoon Dijon mustard
4 teaspoons mayonnaise
Salad
2-4 cups vegetable oil for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, shredded or julienne
1 green onion, sliced
cup canned chow mein noodles
1 tablespoon sliced almonds
Using an electric mixer, blend together all the ingredients for the Oriental Dressing in a small bowl. Put dressing in refrigerator to chill while you prepare the salad. Preheat oil to 350. If using a skillet, the oil should be about 1/2- inch deep. More oil can be used in a deep-fryer so the chicken can be immersed. In a small, shallow bowl, beat the egg. Add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breast in 4 or 5 long strips. Dip each strip first into the egg mixture, then into flour mixture, coating each piece completely. Fry each piece 5 minutes or until coating has darkened to brown. Prepare salad by tossing the romaine with red cabbage, napa and carrot. Sprinkle green onion on top of lettuce mixture. Sprinkle with almonds, then chow mein noodles. Cut chicken into bite-size chunks. Place on salad, forming a circle in the middle. Serve with salad dressing on the side.
3 tablespoons honey
11/2 tablespoons white vinegar
1/8 teaspoon sesame oil
1 tablespoon Dijon mustard
4 teaspoons mayonnaise
Salad
2-4 cups vegetable oil for frying
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornflake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, shredded or julienne
1 green onion, sliced
cup canned chow mein noodles
1 tablespoon sliced almonds
Using an electric mixer, blend together all the ingredients for the Oriental Dressing in a small bowl. Put dressing in refrigerator to chill while you prepare the salad. Preheat oil to 350. If using a skillet, the oil should be about 1/2- inch deep. More oil can be used in a deep-fryer so the chicken can be immersed. In a small, shallow bowl, beat the egg. Add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breast in 4 or 5 long strips. Dip each strip first into the egg mixture, then into flour mixture, coating each piece completely. Fry each piece 5 minutes or until coating has darkened to brown. Prepare salad by tossing the romaine with red cabbage, napa and carrot. Sprinkle green onion on top of lettuce mixture. Sprinkle with almonds, then chow mein noodles. Cut chicken into bite-size chunks. Place on salad, forming a circle in the middle. Serve with salad dressing on the side.
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