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
- 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.
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