This Asian chicken salad is packed with crispy greens, crunchy chicken, toasted almonds, and chow mein noodles. It's tossed with a light and delicious creamy vinaigrette and will be your new go-to salad!
In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.
In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about 1/2 inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow, disk combine crushed corn flakes and flour.
Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until the chicken is no longer pink.
While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite-sized chunks forming a pile in the middle. Serve with dressing.
Updated on February 18, 2022Originally Posted On January 5, 2014