Oriental Chicken Salad
Grandma is coming for lunch today, so I thought I would make one of her favorite salads. Years ago I found the recipe for Oriental Chicken Salad on the Internet. Since I wanted to give the author credit, I searched the Internet looking for the source. Wow...there were many "hits" for the recipe. Looks like Top Secret Recipes was the web site where I found the recipe. If you want the original recipe click on the link. I also found the recipe in the book, "Top Secret Recipes / Classics." Below is my version with a couple of changes. As I am cooking the recipe today, I will see if there needs to be more changes. Have to go...time to get cooking!
Dressing:
1/4 cup + 2 Tbsp. honey
3 Tbsp. rice vinegar
1/2 cup mayonnaise
2 tsp. Grey Poupon Dijon mustard
1 tsp. sesame oil
Salad:
1/4 cup Egg Beaters
1/2 cup 2% milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 boneless, skinless chicken breasts
1 Tbsp. olive oil
3 cups Romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1 carrot
1 chopped green onion, including green top
1 Tbsp. sliced almonds
1/3 cup chow mein noodles
1. Prepare dressing ingredients by mixing in a small bowl with a wire whisk. Cover and refrigerate while preparing salad.
2. Cut each chicken breast into 5 strips.
3. In one bowl, beat egg with milk.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper. (To crumb the corn flakes: place corn flakes in a plastic bag and roll with a rolling pin.)
5. Using one hand, dip individual chicken piece in egg mixture. Next, using your other hand, dredge the chicken piece into the flour mixture. Coat all pieces.
6. Pour olive oil in a frying pan and fry chicken until browned. Set aside.
7. Prepare the salad. Wash lettuce and cabbage and dry by placing on a paper towel. Tear Romaine lettuce leaves and Napa cabbage, in bite size pieces, from the core of the stem. Place in a large bowl. Add sliced red cabbage. Using a vegetable peeler, slice carrot and add. Toss.
8. Sprinkle green onion, almonds, and chow mein noodles on top of the lettuce.
9. Place the chicken on top.
10. Serve with salad dressing on the side.
Top Secret Recipes Classics
Here is a link if you are interested in purchasing the book from Amazon.com.
Dressing:
1/4 cup + 2 Tbsp. honey
3 Tbsp. rice vinegar
1/2 cup mayonnaise
2 tsp. Grey Poupon Dijon mustard
1 tsp. sesame oil
Salad:
1/4 cup Egg Beaters
1/2 cup 2% milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 boneless, skinless chicken breasts
1 Tbsp. olive oil
3 cups Romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1 carrot
1 chopped green onion, including green top
1 Tbsp. sliced almonds
1/3 cup chow mein noodles
1. Prepare dressing ingredients by mixing in a small bowl with a wire whisk. Cover and refrigerate while preparing salad.
2. Cut each chicken breast into 5 strips.
3. In one bowl, beat egg with milk.
4. In another bowl, combine flour with corn flake crumbs, salt and pepper. (To crumb the corn flakes: place corn flakes in a plastic bag and roll with a rolling pin.)
5. Using one hand, dip individual chicken piece in egg mixture. Next, using your other hand, dredge the chicken piece into the flour mixture. Coat all pieces.
6. Pour olive oil in a frying pan and fry chicken until browned. Set aside.
7. Prepare the salad. Wash lettuce and cabbage and dry by placing on a paper towel. Tear Romaine lettuce leaves and Napa cabbage, in bite size pieces, from the core of the stem. Place in a large bowl. Add sliced red cabbage. Using a vegetable peeler, slice carrot and add. Toss.
8. Sprinkle green onion, almonds, and chow mein noodles on top of the lettuce.
9. Place the chicken on top.
10. Serve with salad dressing on the side.
Top Secret Recipes Classics
Here is a link if you are interested in purchasing the book from Amazon.com.
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