|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Famous Recipes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Dressing: 3 tbsp. honey 1 1/2 tbsp. rice wine vinegar 1/4 cup prepared mayonnaise 1 tsp. Grey Poupon dijon mustard 1/8 tsp. sesame oil
Salad: 2 to 4 cups vegetable oil for frying 1 large egg 1/2 cup milk 1/2 cup all purpose flour 1/2 cup crushed corn flake cereal 1 tsp. salt 1/4 tsp. pepper 1 boneless skinless chicken breast half, sliced into 4 to 5 long strips 3 cups chopped romaine lettuce 1 cup chopped red cabbage 1 cup chopped napa cabbage 1/2 cup shredded carrots 1 green onion, chopped 1 tbsp. sliced almonds 1/3 cup chow mein noodles
Directions
For Dressing: Whisk together honey, vinegar, mayonnaise, dijon and sesame oil in a small bowl. Cover and refrigerate while preparing salad.
For Salad: Heat oil in a fryer or deep skillet to 350 degrees. Whisk together egg and milk in a small bowl. Stir together flour, crushed corn flakes, salt and pepper in a separate bowl. Dip chicken into egg mixture then coat with corn flake mixture. Add chicken to oil and fry until coating is browned and chicken is cooked through, about 5 minutes. Meanwhile, toss together romaine, red and napa cabbages and carrots in a medium bowl. Transfer romaine mixture to a large plate. Sprinkle salad with green onion, almonds and chow mein noodles. Drain cooked chicken on paper trowels and cut into bite-size pieces. Mound chicken in center of salad. Serve with dressing on the side.
Makes 1 dinner-size salad.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|