Wednesday, June 10, 2009

Oriental Chicken Salad

This came straight from Tammy's Recipes - thanks, Tammy! I made this yummy salad for dinner last week and Grant and I enjoyed it a lot. The kids....well, not so much. Corban normally loves salad, but he's a big ranch dressing sort of kid.....this dressing was NOT his favorite. Marissa picked at it and complained about the "sauce" also, and Annika just ate the chicken.
In the dressing, I used sesame oil instead of olive - more "Oriental" that way - but sesame oil is tremendously strong, so next time I'll use even less or use the olive oil just to see the difference.
Salad ingredients:
leaf lettuce, washed and torn
shredded red cabbage (optional)
sliced almonds
chow mein noodles
fried chicken strips (recipe below)
homemade honey mustard dressing (recipe below)
Fried chicken strips ingredients:
2 lb chicken breast
~1 1/2 c flour ( I found this to be a bit much, would use only 1 cup next time)
1 T seasoned salt
1/4 t black pepper
1 T garlic powder
1 t parsley flakes
1/4-1/3 c oil
Dressing Ingredients:
6 T honey
3 t white vinegar
8 t mayonnaise or salad dressing
2 T Dijon mustard
1/4 t sesame or olive oil

Slice chicken breast into thin strips. In a large bowl (or a ziplock bag), combine flour, seasoned salt, pepper, garlic powder, and parsley flakes. Add chicken strips and toss to thoroughly coat.
Heat 1/4-1/3 c oil in a large skillet over medium heat (or just slightly above medium). Add chicken and spread out over bottom of skillet. Allow to fry for several minutes, then stir. Continue stirring and frying until chicken is completely cooked. Drain on paper towels to remove excess grease.
Combine dressing ingredients and whisk to remove lumps.
To assemble salad, layer plates with lettuce, cabbage, fried chicken, chow mein noodles, almonds, and top with the homemade dressing.

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