Oriental Chicken Salad

This crunchy, flavorful Oriental Chicken Salad is perfect for lunch or as a refreshing side dish. With crispy chicken, colorful veggies, and a tangy sesame dressing, it’s a satisfying salad that will please any crowd.

Family favorite provided by McKinzie King

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Oriental Chicken Salad

A delightful salad featuring crispy chicken, fresh vegetables, and a savory dressing with a touch of sweetness. Perfect for any occasion, this salad is as healthy as it is delicious.

Ingredients

Chicken

• 1 large egg
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 cup crushed cornflakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 thin cut boneless, skinless chicken breasts
• 2-4 cups vegetable oil for frying

Salad

• 3 cups romaine lettuce chopped
• 1 cup red cabbage shredded
• 1 cup napa cabbage shredded
• 1/2 carrot shredded
• 1 green onion diced
• 1 Tablespoon sliced almonds (roasted is best)
• 1/3 cup chow mein noodles optional

Dressing

• 3 Tablespoons honey
• 1 1/2 Tablespoon rice wine vinegar
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• 1/8 teaspoon sesame oil

Instructions

• Prepare the chicken: Preheat oil in a deep fryer or deep pan over medium heat. The oil should be around 350°F.b. In a small bowl, beat the egg and milk together. In a separate shallow bowl, mix the flour, cornflakes, salt, and pepper. Cut the chicken breasts into 4–5 long strips. Dip each strip of chicken into the egg mixture, followed by the flour mixture, coating each piece thoroughly. Fry the chicken strips in the hot oil for about 5 minutes or until golden and crispy. Once cooked, remove from oil and drain on paper towels. Cut the fried chicken into bite-sized chunks once it cools.

  Prepare the salad: In a large mixing bowl, combine the chopped romaine lettuce, shredded red cabbage, napa cabbage, shredded carrots, and diced green onions. Toss in the sliced roasted almonds and chow mein noodles, if using.

  Make the dressing: In a small bowl, whisk together the honey, rice vinegar, mayonnaise, dijon mustard, and sesame oil until smooth and well combined.

  Assemble the salad: Pour the dressing over the salad and toss to coat everything evenly. Add the fried chicken pieces on top of the salad just before serving for a crispy texture.

Notes

• The salad can be assembled ahead of time, but keep the fried chicken and dressing separate until ready to serve to maintain crunchiness.
• You can substitute chow mein noodles with crispy wonton strips for an extra crunch.
• For a lighter version, use grilled chicken instead of fried.