COPY-CAT ORIENTAL CHICKEN SALAD
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2 to 4
vegetable oil for frying
skinless chicken breast fillet
chopped romaine lettuce
carrot, julienned or shredded
crispy chow mein noodles
rice wine vinegar
grey poupon dijon mustard
Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
Preheat oil in deep fryer or deep pan over medium heat. The temp of the oil should be around 350 degrees F.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture, then into the flour mixture, coating each piece completely.
Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle green onion on top of the lettuce.
Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown. Sprinkle toasted almonds over the salad, then add the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Makes 1 dinner-size salad.
Last Updated: Sat, Apr 6, 2013