Exotic Chicken Salad
This chicken isn’t the lightest salad on the block, but it’s well worth every calorie. Enjoy this irresistible salad in moderation. You’ll savor each bite.
Ingredients
- 3 tablespoon(s) honey
- 1 1/2 tablespoon(s) rice wine vinegar
- 1/4 cup(s) mayonnaise
- 1 teaspoon(s) Grey Poupon Dijon mustard
- 1/8 teaspoon(s) sesame oil
- 1 egg
- 1/2 cup(s) milk
- 1/2 cup(s) flour
- 1/2 cup(s) corn flake crumbs
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 boneless, skinless chicken breast half
- 3 cup(s) vegetable oil, for frying
- 3 cup(s) chopped romaine lettuce
- 1 cup(s) red cabbage
- 1 cup(s) Napa cabbage
- 1/2 cup(s) carrot, julienne or shredded
- 1 green onion, chopped
- 1/16 cup(s) sliced almonds
- 1/3 cup(s) chow mein noodles
Instructions
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Preheat oil in deep fryer or deep pan over medium heat.
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You want the temperature of the oil to be around 350 degrees.
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Blend together all ingredients for dressing in a small bowl with an electric mixer.
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Put dressing in refrigerator to chill while you prepare the salad.
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In a small, shallow bowl beat egg, add milk, and mix well.
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In another bowl, combine flour with corn flake crumbs, salt and pepper.
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Cut chicken breast into 4 or 5 long strips.
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Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
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Fry each chicken finger for 5 minutes or until coating has darkened to brown.
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Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
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Sprinkle sliced green onion on top of the lettuce.
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Sprinkle almonds over the salad, then the chow mein noodles.
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Cut the chicken into small bite-size chunks.
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Place the chicken onto the salad forming a pile in the middle.
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Serve with salad dressing on the side.
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Ready in 50 min.
Nutrition
Calories: 7091.8kcalCarbohydrates: 144.5gProtein: 60.19gFat: 709.53gSaturated Fat: 58.19gCholesterol: 317.88mgSodium: 3274.29mgFiber: 5.66gSugar: 69.29g
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