Monday, August 8, 2011

Oriental Chicken Salad

3 Tbsp honey
1 1/2 Tbsp rice wine vinegar
1/4 cup Miracle Whip
1 tsp Dijon mustard
1/8 tsp sesame oil

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp 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 Tbsp sliced almonds
1/3 cup chow mein noodles

This is a dinner salad and this recipe is for one serving - yes ONE SERVING.

Prepare dressing ingredients by mixing in a small bowl.  Refrigerate while preparing salad.

Cut the chicken breast into strips.  In a 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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