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Oriental Chicken Salad Recipe

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

Heather Wilson
Added: Friday, October 10, 2008


Oriental Dressing~
3 tbsp. honey
1 1/2 tbsp. rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

2~4 cups vegetable oil {for frying}
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup crushed corn flakes
1 tsp. salt
1/4 tsp. pepper
1 skinless chicken breast filet
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tbsp. sliced almonds
1/3 cup crispy chow mein noodles

Stephanie's suggestions
Grilled chicken marinated in Italian dressing
1 stalk or bag or romaine lettuce
1 bag of coleslaw mix
1 bag of shredded carrots
1 green onion
1 tbsp. sliced almonds
1/3 cup chow mein noodles

{of coarse double or triple if your making for more}

Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of oil to be around 350 F.
In another bowl, combine flour with corn flakes, salt & pepper.
Cut chicken breast into 4 o 5 long strips. Dip each strip into egg mixture then into flour mixture, coating completely. Fry each for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the cabbages, & carrots. Sprinkle with green onions on top. Toast almonds in a small skillet over medium heat for 3~4 minutes unless already toasted. Sprinkle over salad along with chow mein noodles. Cut the chicken into small bite~size chunks. Place chicken on top of salad. Serve with salad dressing.

Number Of Servings:
Number Of Servings:
1 salad




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