Oriental Chicken Salad Recipe
Delicious Oriental Chicken Salad
Author: Cynthia Lee
Nutrition Information
- Serves: 6
- Calories: 414
- Fat: 18 g
- Carbohydrates: 39.2 g
- Fiber: 2 g
- Protein: 22.7 g
- Cholesterol: 55 mg
Recipe type: Entree
Cuisine: Spanish
Prep time:
Total time:
Sometimes you cannot help thinking 'what will the world do without chicken'. The best thing is that despite being the most widely used ingredient, chicken never fails to impress us with its wholesome taste. The Oriental Chicken salad brings to you chicken with a combination of fresh vegetables that are going to enliven you dining table for sure.
Ingredients
- Chicken breast (boneless) - 4
- Milk – 1 Cup
- Flour – 1 Cup
- Egg – 1
- Corn flake crumbs – 1
- Carrot (chopped into thin slices like matchsticks) – 1
- Chinese lettuce (finely shredded) – ½
- Spring onions (shredded) – Bunch
- Toasted sesame seeds – 2 tablespoon
- Ramen noodles – 1 pack
- Vegetable oil for frying
- Salt and pepper – As required
- Honey – 4 tablespoon
- Vinegar – 2 tablespoon
- Soy Sauce – 2 tablespoon
- Olive oil – 1 tablespoon
Instructions
- Mix the dressing ingredients together in a bowl.
- Set it aside for later use in the refrigerator.
- Put oil on the pan and pre heat it before starting to cook.
- In a small bowl, beat the egg and add milk to it.
- In another bowl add flour, corn flake crumbs, salt and pepper.
- Cut the chicken into long strips like fingers.
- Dip the chicken pieces first into the milk mixture and then the flour one.
- Coat the sides well and fry them in oil.
- Fry until the coating turns brown or when you are sure that the chicken is cooked.
- In a big bowl, toss cabbages, carrot and lettuce together.
- Add green onions.
- Fry the Ramen noodles in oil for around 3 minutes or until brown and add them to the vegetable mixture.
- Shift the mixture to a salad platter and leave some space in the center for the chicken bites.
- Sprinkle toasted almonds over them.
- Once the chicken pieces are fried, put them on the space you left in the center.
- Take the dressing out in a small bowl and serve with the platter.
Instructions
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1
Goes well with:
El Chico Queso Dip
Pour the dip over the oriental chicken salad and it is going to enhance the taste for sure.
 - 4 Milk – 1 Cup Flour – 1 Cup Egg – 1 Corn flake crumbs – 1 Carrot (chopped into thin slices like matchsticks) – 1 Chinese lettuce (finely shredded) – ½ Spring onions (shredded) – Bunch Toasted sesame seeds – 2 tablespoon Ramen noodles – 1 pack Vegetable oil for frying Salt and pepper – As required Honey – 4 tablespoon Vinegar – 2 tablespoon Soy Sauce – 2 tablespoon Olive oil – 1 tablespoon Instructions Mix the dressing ingredients together in a bowl. Set it aside for later use in the refrigerator. Put oil on the pan and pre heat it before starting to cook. In a small bowl, beat the egg and add milk to it. In another bowl add flour, corn flake crumbs, salt and pepper. Cut the chicken into long strips like fingers. Dip the chicken pieces first into the milk mixture and then the flour one. Coat the sides well and fry them in oil. Fry until the coating turns brown or when you are sure that the chicken is cooked. In a big bowl, toss cabbages, carrot and lettuce together. Add green onions. Fry the Ramen noodles in oil for around 3 minutes or until brown and add them to the vegetable mixture. Shift the mixture to a salad platter and leave some space in the center for the chicken bites. Sprinkle toasted almonds over them. Once the chicken pieces are fried, put them on the space you left in the center. Take the dressing out in a small bowl and serve with the platter. 3.2.1284
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