This
Asian Chicken Salad
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What You'll Need
Oriental Dressing:
- 3 Tablespoons Honey
- 1½ Tablespoons Rice Wine Vinegar
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ⅛ teaspoon sesame oil
Salad
- 2 boneless chicken breasts*
- 2 Tablespoons oil (for frying chicken)
- 1 egg
- ½ cup milk
- 1 cup chopped red cabbage
- 1 cup chopped Napa cabbage
- ½ cup shredded carrots
- 1 Tablespoon roasted almonds
- ⅓ cup chow mein noodles
- salt and pepper to taste
- ½ cup flour
- ½ cup cornflakes (crushed)
- 3 cups chopped romaine lettuce
How to Make It
In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about ½ inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow disk combine crushed corn flakes and flour. Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until chicken is no longer pink.
While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite sized chunks forming a a pile in the middle. Serve with dressing.
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