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Ингредиенты
- 3 Tbsp. honey
- 1 1/2 Tbsp. rice wine vinegar
- 1/4 c. mayonnaise
- 1 tsp Grey Poupon Dijon mustard
- 1/8 tsp sesame oil
- 1 x egg
- 1/2 c. lowfat milk
- 1/2 c. flour
- 1/2 c. corn flake crumbs
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 x boneless skinless chicken breast half
- 2 c. vegetable oil - (to 4 c.) for frying
- 3 c. minced romaine lettuce
- 1 c. red cabbage
- 1 c. Napa cabbage
- 1/2 x carrot julienned or possibly shredded
- 1 x green onion minced
- 1 Tbsp. sliced almonds
- 1/3 c. chow mein noodles
Инструкции
- Preheat oil in deep fryer or possibly deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
- Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to refrigeratewhile you prepare the salad.
- In a small, shallow bowl beat egg, add in lowfat milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper.
- Cut chicken breast into 4 or possibly 5 long strips. Dip each strip of chicken first into egg mix then into the flour mix, coating each piece completely. Fry each chicken finger for 5 min or possibly till coating has darkened to brown.
- Prepare salad by tossing the minced romaine with the minced red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then 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.
- This recipe yields 1 dinner-size salad.
