Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienne or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat. You want
the
temperature of the oil to be around 350 degrees.
2. 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
3. In a small, shallow bowl beat egg, add milk, and mix well.
4. In another bowl, combine flour with corn flake crumbs, salt and
pepper.
5. 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.
6. Fry each chicken finger for 5 minutes or until coating has darkened
to
brown.
7. Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots.
8. Sprinkle sliced green onion on top of the lettuce.
9. Sprinkle almonds over the salad, then the chow mein noodles.
10. 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.
This recipe is courtesy of Helen, and is a close clone recipe
