You are here

Oriental chicken salad



  • 1 tsp Grey Poupon Dijon mustard
  • 1 1/2 tbsp rice winevinegar
  • 1/4 cup mayonnaise
  • 1/8 tsp sesame oil
  • 3 tbsp honey


  • 1 cup red cabbage
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup corn flake crumbs
  • 1 green onion, chopped
  • 1 egg
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1 tbsp sliced almonds
  • 1 half sninless chicken breast half
  • 2-4 cups vegetable oil (for frying)
  • 3 cups chopped romaine lettuce
  • 1 cup Napa cabbage
  • 1/2 carrot, julienned or shredded
  • 1/3 cup chow mein noodles


  1. Preheat the oil in a pan on medium heat. The temperature of the oil should be approximately 350 degrees.
  2. Blend all the salad dressing ingredients together in a small bowl. Put dressing in refrigerator to chill while you prepare the salad.
  3. In a small bowl beat egg, then add in the milk, and mix together.
  4. In a seperate bowl, combine the corn flake crumbs with the flour, salt and pepper.
  5. Slice the chicken breast into 4 or 5 long strips. Next, dip the strips into the egg mixture, then into the flour mixture. Make sure to coat each strip entirely.
  6. Fry each chicken strip for approximately 5 minutes or until dark brown.
  7. Next, prepare the salad by tossing together the romaine, carrots and cabbages.
  8. Sprinkle the green onion slices on top of the lettuce.
  9. Sprinkle on top of the salad both the chopped almonds and chow mein noodles.
  10. Cut the chicken into small bite-size chunks and pile it in the middle, on top of the salad. Serve the salad with dressing on the side.

Serves 4 people