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Oriental Chicken Salad Recipe

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This recipe for Oriental Chicken Salad, by , is from Serenity Family Cookbook, 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!

Kathy Sansburn


Oriental Dressing:
3 tbsp. honey
1 tbsp. white sugar
4 tsp. mayonnaise
1 tbsp. Grey Poupon Dijon Mustard

2-4 c. vegetable oil for frying
1 egg
c. milk
c. all-purpose flour
c. cornflake crumbs
1 tsp. salt
tsp. pepper
1 boneless, skinless chicken breast half
3 c. chopped romaine lettuce
1 c. chopped red cabbage
1 c. chopped Napa cabbage
c. carrot, shredded
1 green onion, sliced
1 tbsp. sliced almonds
⅓ c. chow-mien noodles

1. Using an electric mixer, blend together all the ingredients for the dressing a small bowl. Refrigerate to chill while you prepare the salad.
2. Preheat oil in a deep fryer or frying pan.
3. In a small bowl, beat the egg, add the milk, and mix well.
4. In another bowl, combine flour, cornflake crumbs, salt & pepper.
5. Cut chicken breast into 4 to 5 long strips. Dip each strip into egg mixture, then flour mixture. Coat well.
6. Fry each chicken finger 5 minutes, or until coating is a nice, dark brown.
7. Prepare the salad by tossing lettuce, cabbages and carrots.
8. Sprinkle green onion on top, then almonds, then chow-mien noodles.
9. Cut chicken into bite size chunks. Place chicken on the salad, forming a pile in the middle. Serve with the salad dressing on the side.
10. Makes enough for 1 serving. Multiply as needed.

Number Of Servings:
Number Of Servings:
1 serving




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