Menu Description: “Crisp oriental greens topped with chunks of crunchy chicken fingers, toasted almonds and crispy rice noodles tossed in a light oriental dressing”
Oriental Dressing:
3 T. honey
1 ½ T. white vinegar
4 T. mayonnaise
1 T. grey poupon Dijon mustard
1/8 t. Sesame Oil
Salad:
1 breaded, cooked, boneless, skinless chicken breast half (could use Tyson’s frozen chicken tender breasts)—I just do the chicken breasts with lemon or lime juice--
3 c. chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
½ carrot julienne or shredded
1 green onion, sliced
1 T. sliced almonds-toasted
1/3 cup chow mien rice noodles
Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad forming a pile in the middle. Serve with the salad dressing on the salad or on the side.
Oriental Dressing:
3 T. honey
1 ½ T. white vinegar
4 T. mayonnaise
1 T. grey poupon Dijon mustard
1/8 t. Sesame Oil
Salad:
1 breaded, cooked, boneless, skinless chicken breast half (could use Tyson’s frozen chicken tender breasts)—I just do the chicken breasts with lemon or lime juice--
3 c. chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
½ carrot julienne or shredded
1 green onion, sliced
1 T. sliced almonds-toasted
1/3 cup chow mien rice noodles
Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad forming a pile in the middle. Serve with the salad dressing on the salad or on the side.
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