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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an amazing salad, definately one to do for a special lunch in the garden or for ladies bridge club. I got this recipe when staying at a B&B in GreatFalls Montana. Ingredients:
2 tablespoons red wine vinegar |
2 tablespoons sesame oil |
1 tablespoon garlic (fresh pressed) |
2 tablespoons soya sauce |
1 1/3 lbs chicken breasts |
1/2 cup sesame seeds |
2 teaspoons cornstarch |
1/4 cup flour |
oil (for deep frying) |
2/3 cup red wine vinegar |
1/3 cup mayonnaise |
1 1/3 cups sugar |
2 tablespoons chicken soup base |
4 tablespoons soya sauce |
1/4 cup sesame oil (original said 3/4c) |
1/4 cup canola oil (original said 3/4c) |
Directions:
1. Mix marinade in a glass pan add chicken. Set in fridge overnight.
2. Mix all the dressing ingredients in blender and blend till smooth.
3. Cut chicken in strips and roll in breading.
4. Deep fry in canola oil till no longer pink.
5. I do this in a deep frypan, drain and keep warm.
6. Serve over a salad made of romaine, drizzle on dressing to taste.
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