Ingredients
Oriental Dressing:
·
1 teaspoon dijon mustard
·
3 Tablespoons Honey
·
1½ Tablespoons Rice Wine
Vinegar
·
⅛ teaspoon sesame oil
·
¼ cup mayonnaise
Salad:
·
3 cups chopped romaine lettuce
·
1 cup chopped red cabbage
·
1 cup chopped Napa cabbage
·
2 Tablespoons oil (for frying
chicken)
·
1 egg
·
½ cup shredded carrots
·
1 Tablespoon roasted almonds
·
⅓ cup chow mein noodles
·
2 boneless chicken breasts
·
½ cup milk
·
½ cup flour
·
½ cup cornflakes (crushed)
·
salt and pepper to taste
Instructions
1.
In a small mixing bowl whisk
together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
2. In a
medium skillet heat oil on medium heat. Prepare the chicken by pounding to
about ½ inch thick. This helps them to cook faster and more even. In a shallow
dish whisk egg and milk together. In another shallow disk combine crushed corn
flakes and flour. Dredge the chicken in the egg/milk mixture and then coat well
in the cornflakes. Place the coated chicken in the hot oil and cook on each
side until chicken is no longer pink.
3.
While the chicken is cooking,
prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss
with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken
into bite sized chunks forming a a pile in the middle. Serve with dressing.
