Tuesday, October 30, 2018
INGREDIENTS
DRESSING
- 3 tbsp honey
- 1 1/2 tbsp rice wine vinegar
- 1/4 cup mayonnaise
- 1 tsp dijon mustard
- 1/8 tsp sesame oil
SALAD
- 1 egg
- 1 cup milk
- 1 cup flour
- 1 cup panko
- 1 tsp salt
- 1/4 tsp pepper
- 2 chicken breast
- 3 cups vegetable oil for frying
- 3 cups romaine lettuce chopped
- 1/2 cup red cabbage chopped
- 1/2 cup napa cabbage chopped
- 1 carrot shredded
- 1/4 cup cucumber chopped
- 3 tbsp sliced almonds
- 1/4 cup dry chow mein
INSTRUCTIONS
Blend together all dressing ingredients and refrigerate until ready to serve.
In a large saucepan preheat oil over medium-high heat.
While that is warming up, cut your chicken breast into several long thin strips. Set aside.
Beat egg and milk together in a small bowl. In a separate bowl, combine the flour, cornflake crumbs, salt and pepper. Dip the strips in the egg mixture, and then into the flour, coating completely.
When oil is hot, carefully add chicken strips and fry for 3-4 minutes or until cooked through or golden brown. Set on a paper towel to cool. Once cool, cut into bite size pieces.
To prepare your salad, combine the romaine, red cabbage, napa cabbage, carrots and cucumber. Add chopped chicken pieces and sprinkle with almonds and chow mein. Top with delicious honey oriental dressing and enjoy!