"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Rottink
Added: Friday, August 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Oriental Dressing

3 Tbsp honey
1 1/2 Tbsp white vinegar
4 tsp mayonnaise
1 Tbsp Grey Poupon Dijon Mustard
1/8 tsp sesame oil

Salad
2 - 4 cups vegetable oil for frying
1 egg
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup cornflake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast half
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, julienned or shredded
1 green onion, sliced
1 Tbsp sliced almonds
1/3 cup chow mein noodles

Directions:
Directions:
Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill while you prepare the salad.
Preheat the oil in a deep fryer or frying pan over medium heat. You want the temperature of the oil to be around 350 degrees F. If using a frying pan, the oil should be around 1/2 inch deep. More oil can be used in a deep fryer so that the chicken is immersed.
In a small, shallow bowl beat the egg, add the milk, and mix well.
In another bowl, combine the flour with the cornflake crumbs, salt,and pepper.
Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture then into the flour mixture, coating each piece completely.
Fry each chicken finger for 5 minutes or until the coating has darkened to brown.
Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot.
Sprinkle the green onion on top of the lettuce mixture.
Sprinkle the almonds over the salad, then the chow mein noodles.
Cut the chicken into bite size chunks. Place the chicken on the salad, forming a pile in the middle. Serve with the salad dressing on the side.

Number Of Servings:
Number Of Servings:
1 - can double
Personal Notes:
Personal Notes:
Just like Abblebee's

 

 

 

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