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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

ORIENTAL CHICKEN SALAD Recipe

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This recipe for ORIENTAL CHICKEN SALAD is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
DRESSING:
3 Tbsp. Honey
1 1/2 Tbsp. White Vinegar
4 Tbsp.. Mayonnaise
1 Tsp. Grey Poupon Dijon Mustard
1/8 - 1/4 Tsp. Sesame Oil

CHICKEN:
Vegetable Oil
1 Egg
1/4 Cup Milk
1/2 Cup Cornflake Crumbs
1/4 Cup all-purpose Flour
1 Tsp. Salt
1/4 Tsp. Pepper
6 Chicken Tenders

SALAD:
3 Cups Romaine Lettuce (chopped)
1/2 Cup Cabbage (red or green)
1 Carrot (julienned or shredded)
1 Green Onion (sliced)
1 Tbsp. Sliced Almonds

Directions:
Directions:
Dressing:
Blend all ingredients together (I use a hand blender) until well mixed. Put the dressing in the refrigerator to chill while you prepare the salad. This can easily be doubled if you like more dressing.

In a small bowl beat the egg, add the milk, and mix well. In another bowl, combine the cornflake crumbs with the flour, salt and pepper. Dip each chicken tender first into the egg mixture then into the cornflake mixture, coating each piece completely.

Have the oil heated to medium high heat before adding the prepared chicken. Fry the chicken tenders about 5 minutes turning at least once.

Prepare the salad by tossing the romaine with the cabbage, carrots and green onion. Add the almonds and chicken to the top. Serve the dressing on the side.

If you don't want to make individual servings just toss everything together along with the dressing and serve immediately.

 

 

 

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