Posted by on Aug 20, 2009 in Recipes, Salads

Crispy Chicken Salad

I absolutely LOVE LOVE LOVE this salad. I’m pretty sure I’ve already told you all about it. But it deserves repeating. Its fabulous!

This is my go-to salad when I have greens sitting around, or chicken that needs eaten. It can be prepared quickly and really you only dirty a few dishes. It certainly deserves the extra work it takes to heat up the frying pan. Or we’ve done it meatless too, and have been just as happy.

….and I know that tomatoes aren’t usually part of an Asian-inspired salad, but hey, its August. If there aren’t bright red vine-ripened tomatoes lingering in the fridge or on the plants out back- you have a serious problem, my friend.

Oriental Chicken Salad (yes, its almost identical to the one they serve at Applebees….but it didn’t cost you $9 per plate. Most likely you have some of these staples lying around, or something you can use as a substitute)

Greens: 3 cups chopped romaine
1 cup red cabbage
1 cup Napa cabbage
1 carrot, shredded
3-5 green onions, chopped
1 T. sliced almonds
1/3 c. chow mein noodles

Dressing: 3 T. honey
1 1/2 T. rice wine vinegar
1/4 c. mayonnaise
1 t. coarse mustard
1/8 t. toasted sesame oil

Chicken: 1-2 boneless chicken breasts, or 3-4 tenderloins
Combine in bowl #1: 1 egg
1/2 c. milk
sliced chicken
Combine in bowl #2: 1/2 c. flour
1/2 c. corn flakes (or bread crumbs)
1 t. salt
1/4 t. pepper

Take chicken out of bowl #1, coat in bowl #2, then fry in 1-2 cups canola oil until chicken is done. Drain on paper towel. Let rest 5-10 minutes while assembling salad on plates. Then slice chicken and serve.

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