Asian Chicken Salad Gluten Free |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Honey mustard dressing over delicious cabbage and lettuce with crisp chicken pieces. I found it in the Sacramento Bee letter section. They described it as an Applebee's salad clone. Everyone in my family devoured it immediately. I was very surprised since my 7 year old and husband aren't usually salad eaters. She and her sisters say they so loved it and it was the best salad ever! I even forgot to add the Romaine so it was just the cabbages. Ingredients:
1/4 cup honey |
1/2 cup white vinegar |
1/2 cup mayonnaise |
1/4 cup dijon mustard |
1 tablespoon sesame oil (i substituted warmed oil with sesame seeds) |
frying oil |
2 eggs |
1 cup 2% low-fat milk |
1 cup flour (i used bob's red mill gf all purpose flour) |
1 cup corn flakes, crushed |
1 teaspoon salt |
1/4 teaspoon pepper |
2 lbs boneless skinless chicken breasts |
6 cups chopped romaine lettuce |
4 cups chopped napa cabbage |
1 cup chopped red cabbage |
2 shredded carrots |
3 sliced green onions |
1/3 cup sliced almonds |
1 cup crunchy chow mein noodles (i used maifan rice sticks) |
Directions:
1. Blend dressing ingredients together and chill.
2. In a shallow bowl beat the eggs, add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breasts into strips. Dip each strip into egg mixture, then flour mixture, coating completely. Fry chicken in hot oil until coating is golden brown (about 5 minutes). Set aside.
3. In a salad bowl, toss romaine, cabbages, carrot and green onion. Drizzle with enough dressing to taste. Sprinkle with almonds and noodles. Top with chicken.
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