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Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


3 T Honey
1 T White vinegar
4 Tsp mayonnaise
1T Grey Poupon Dijon mustard
1/8 Tsp sesame oil

2 C. vegetable oil for frying
1 egg
C. milk
C. All purpose flour
C. cornflake crumbs
tsp pepper
1 boneless skinless chicken breast
3 cups chopped romaine lettuce
1 C. chopped red cabbage
1 cup chopped Napa cabbage
carrot shredded
1 green onion sliced
1T. sliced almonds
1/3 C. Chow Mein noodles

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 frying pain over medium heat. In 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 in 4 or 5 long strips dip each strip into wet mixture then dry. Fry until darkened brown. Prepare salad by tossing the romaine with red cabbage, napa cabbage, and carrot. Sprinkle green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut chicken into bite-size chunks. Place the chicken on salad, forming a pile in the middle. Serve with the salad dressing on the side.




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