CHICKEN:
1 egg
1/2 milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp. salt
1/4 tsp. pepper
2 large boneless, skinless chicken breasts
2 cups frying oil for frying
In a small shallow bown, beat eggs and milk well. In another shallow bowl combine flour, corn flake crumbs, salt, and pepper. Place oil in a medium size cast iron skillet and preat to 350 degrees. Dip chicken breasts into egg mixture, then flour/corn fake mixture, coating each piece completely. When oil is ready, fry coated chicken until golden brwon, and cooked through. Set aside to cool while you prepare dressing and salad.
DRESSING:
6 T. Honey
3 tsp. rice wine vinegar
1/2 cup mayonaise
2 tsp. gray poupon style mustard
1/8 tsp. sesame oil
Whisk dressing ingredients together untiil thoroughly mixed. Drizzle evenly over four salads or serve on the side to be added as wanted.
SALAD:
4 cups Romaine Lettuce chopped
1 cup red cabbage sliced
1 cup Napa cabbage sliced
1/2 cup carrots, julienned or shredded
1 green onion chopped
1 T. almonds sliced and lightly toasted
1/3 c. fried chow mien noodles
Toss all salad ingredients together in a large bowl. Then, distribute evenly into four individual salad bowls.
Oncee the chicken has cooled enough to be handled, slice both pieces into thin slices and lay even portions atop each salad. Top with toasted almonds, chow mien noodles, and green onions.
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