Monday, February 9, 2015

Oriental Chicken Salad

Last night I made this Oriental Chicken Salad for dinner.
It was so good  and everyone loved it.
I found the original recipe here -

I changed it up, baking the chicken and not adding flour. 
Skipping the red cabbage too. I also bought a little bag of shredded carrots for convenience.
It was faster than I thought to put it all together.
If you make it, let me know how you like it!

Oriental Chicken Salad 
Honey Oriental Dressing:
3 Tbsp honey
1 1/2 Tbsp rice wine vinegar
1/4 cup mayonnaise
1 tsp Dijon Mustard
1/8 tsp sesame oil

For the Salad:
1 egg
1/2 cup almond milk
1/2 cup cornflake crumbs
1 tsp salt
1/4 tsp pepper
1 chicken breast
3 cups chopped romaine lettuce
1/2 cup chopped napa cabbage
1 carrot, shredded
1 green onion, chopped
1/4 cup chopped cucumber
1 Tbsp sliced almonds

Whisk together all ingredients for the dressing. Refrigerate until ready to use.
Preheat oven to 350 degrees.  
In a small bowl beat the egg, almond milk, salt & pepper together. In another bowl place the cornflake crumbs.
Cut chicken breast into several long thin strips. Dip the strips in the egg mixture, and then into the cornflakes  coating completely. Add chicken strips to a pan with non-stick foil or foil sprayed with non stick spray. Cook for 20-25 minutes or until cooked through.
Prepare the salad: Combine the romaine, napa cabbage, carrots, onions and cucumber.
Add chicken pieces on top and sprinkle with almonds. Serve with the honey oriental dressing.

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