Recipe ingredients
- Salad:
- 1 egg
- 1/2 cup milk
- 1/2 cup flour
- 1/2 cup corn flake crumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 boneless, skinless chicken breast half
- Oil for frying
- 3 cups chopped romaine lettuce
- 1 cup red cabbage
- 1 cup Napa cabbage
- 1/2 carrot, julienned or shredded
- 1 green onion, chopped
- 1 tablespoon sliced almonds
- 1/3 cup chow mein noodles
- Dressing:
- 3 tablespoons honey
- 1 1/2 tablespoons rice wine vinegar
- 1/4 cup mayonnaise
- 1 teaspoon Grey Poupon Dijon mustard
- 1/8 teaspoon sesame oil
Recipe method
- Prepare dressing ingredients by mixing in a small bowl.
- Refrigerate while preparing salad.
- Cut each chicken breast into 5 strips.
- In one bowl, beat egg with milk.
- In another bowl, combine flour with corn flake crumbs, salt and pepper.
- Preheat oil over medium heat.
- Dip individual chicken pieces in egg mixture and then roll in the flour mixture.
- Fry chicken until browned, drain and set aside.
- 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 chunks.
- Place the chicken onto the salad forming a pile in the middle.
- Serve with salad dressing on the side.
Other salad recipes:
Applebee oriental chicken salad recipe
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