Chinese Chicken Salad Recipe
I apologize to the lady who emailed me asking me for this recipe. I said I would write it out and post it several days ago! I have just been so busy I have not had the time to get it off my scratch paper and onto the computer until now! I had another change in my menu plan last night, due to a crazy day that had some unexpected things happen.. and we decided to make this last night.. so I took a couple pictures and got the recipe finally written down.
Normally I serve homemade egg rolls with this salad, but with my day yesterday there was no way I had the time for that.. so Leanne made some garlic cheese dinner rolls to go with it.. not very oriental.. LOL.. but tasted very good!!
Chinese Chicken Salad
~this meal feeds 7 of us (2 adults and 3 teens, 2 children)
3 boneless, skinless chicken breasts, cut into bite size pieces
1 ½ cups whole wheat pastry flour
3 t salt
¾ t pepper
½ cup milk
Green cabbage or nappa cabbage
~I use half lettuce and half cabbage, all sliced and chopped thin. For the cabbage I use equal parts of the red and the green~ have enough of this mixture available to feed your family. I really don’t measure out the greens, I just fill a large bowl.
1 carrot, grated
1 medium onion, chopped
2 tomatoes chopped
~other salad veggies based on what you like and what you have on hand
Cashews (enough for sprinkling on top of the salad)
Croutons – I make my own using my own homemade bread
Cooking the Chicken:
Heat the coconut oil in a fry pan until quite hot (I don’t ever really test it, but I would guess 300 to 350 degrees). Mix flour and seasonings in a bowl. Put the milk in a separate bowl and add the egg, stirring well. Dip chicken pieces first into the milk/egg mixture then coat them with the flour mixture and fry them for about 5 minutes in the coconut oil, turning while they cook. Lay on a plate with a napkin to drain while you cook the rest. They can sit in a warm oven until ready to serve.
Assembling the Salad:
Mix all salad greens and the carrot into a large bowl.
Put the remaining veggies and nuts into separate bowls for serving ‘salad bar style’.
Serve this salad by putting the greens on plates, adding what ever other salad options you desire, then topping with chicken, cashews and croutons and then top with oriental dressing (recipe follows).
Oriental Salad Dressing
¾ cup honey
6T white vinegar
¼ cup grey poupon mustard
½ t sesame oil
Put all ingredients into a small bowl and using a wire whip, stir until combined well.
I like to serve this meal with homemade eggrolls.. another recipe I need to get written down!