Everyone is busy preparing dinner on Thanksgiving Day, but not to many think about lunch until they are already hungry. Oriental Chicken Salad is a great recipe that can be started the night before by preparing the vegetables and the chicken only takes a few minutes to cook.
Oriental Chicken Salad
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoons salt
1/4 teaspoons pepper
1 boneless — skinless chicken breast half
oil for frying
3 cup chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot — julienned or shredded
1 green onion — chopped
1 tablespoons sliced almonds
1/3 cup chow mein noodles
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoons Grey Poupon Dijon mustard
1/8 teaspoons sesame oil
Prepare the dressing by mixing together all ingredients in a small bowl. Place in refrigerator while preparing the salad.
To prepare the chicken, cut each chicken breast into 5 strips.
In one bowl, beat together the egg and milk. In another bowl, mix together the flour with the corn flakes, salt and pepper.
Preheat the oil in a large skillet over medium heat.
Dip each chicken piece in the egg mixture and then roll in the flour mixture.
Fry the chicken until browned, drain on a paper towel and set aside.
To prepare the salad toss the romaine, red cabbage, Napa cabbage and the carrots together in a large bowl.
Sprinkle the green onion on top of the lettuce. Sprinkle almonds over the salad and then the chow mein noodles.
Cut the chicken into small chunks and place on top of the salad.
Serve with the salad dressing on the side.