Now that you know these secrets about this salad, don’t hesitate to try it at home. Always buy the freshest of ingredients and don’t be afraid to play around with the amounts of each ingredient that you use. If you like a little more red cabbage, use more of it. Personally, I don’t like Napa cabbage, so I would omit it entirely. Tailor it to your personal preferences.

It’s the crunch – the mouthfeel – that inspires your loyalty to this dish. Now you can make this dish in your own home. Your family will be amazed at your magical powers to duplicate their favorite dish.

 

INGREDIENTS

For the Dressing

3 Tbsp. honey

1½ Tbsp. rice wine vinegar

¼ cup mayonnaise

1 tsp Dijon Mustard

⅛ tsp sesame oil

For the Salad

1 egg

1 cup milk

1 cup flour

1 cup panko crumbs

1 tsp salt

¼ tsp pepper

2 chicken breasts

3 cups vegetable oil, for frying

3 cups chopped romaine lettuce

½ cup chopped red cabbage

½ cup chopped Napa cabbage

1 carrot, shredded

¼ cup chopped cucumber

3 Tbsp. sliced almonds

¼ cup dry chow mein noodles

 

DIRECTIONS

Blend together all dressing ingredients and refrigerate until ready to serve.

In a large saucepan preheat oil over medium-high heat.

While that is warming up, cut each chicken breast into several long thin strips. Set aside.

Beat egg and milk together in a small bowl. In a separate bowl, combine the flour, panko crumbs, salt and pepper. Dip the strips in the egg mixture, and then into the flour mixture, coating completely.

When oil is hot, carefully add chicken strips and fry for 3-4 minutes until cooked through or golden brown. Set on a paper towel to cool. Once cool, cut into bite size pieces, on the diagonal.

To prepare your salad, combine the romaine, red cabbage, Napa cabbage, carrots and cucumber. Add chopped chicken pieces and sprinkle with almonds and the dry chow mein noodles. Top with delicious honey oriental dressing and enjoy!

 

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Quick Tip:  It will be much easier to cut your chicken into strips if you do it while it is partly frozen. If it hasn’t completely thawed, but it into strips while it is not completely thawed. If it is not frozen, put it in the freezer for 5-10 minutes to firm it up before cutting your strips.

Recipe and photo courtesy of  Kristyn at lilluna.com