Asian Chicken Salad

Name: Asian Chicken Salad
Yield: makes 4 servings
Ingredients: 1 egg, beaten; 1/2 cup milk; 4 skinless, boneless chicken breast halves; 1/2 cup all-purpose flour; 1 cup finely chopped almonds; 6 cups shredded fresh romaine leaves; 2 cups finely shredded red cabbage; 2 cups finely chopped napa cabbage; 1 cup finely shredded carrots; 4 green onions, thinly sliced on the diagonal; 4 tablespoons sliced toasted almonds (see Note); 2 cups crisp chow mein noodles; Sesame Mustard Dressing (recipe follows)

December 9, 2011

Just as you would never find chow mein in China, I don’t think you’d find this salad anywhere in Asia, but the concept is a popular one. In my version, chicken breasts are roasted, not deep-fried.

Cooks' Note

To toast almonds, spread them in an even layer on a cookie sheet and place in the oven as it preheats. Watch them carefully. The almonds will toast in 3 to 5 minutes.

Recipe information

Yield
makes 4 servings

Ingredients

1 egg, beaten

1/2 cup milk

4 skinless, boneless chicken breast halves

1/2 cup all-purpose flour

1 cup finely chopped almonds

6 cups shredded fresh romaine leaves

2 cups finely shredded red cabbage

2 cups finely chopped napa cabbage

1 cup finely shredded carrots

4 green onions, thinly sliced on the diagonal

4 tablespoons sliced toasted almonds (see Note)

2 cups crisp chow mein noodles

Sesame Mustard Dressing (recipe follows)

Preparation

Step 1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 500°F. Cover a rimless cookie sheet with foil and fold the edges under so it doesn’t get blown loose while in the oven. Coat with nonstick spray.
Step 2
Beat the egg and milk together in a shallow bowl. Dip the chicken in the milk mixture, roll in the flour, then dip again in the milk mixture. Roll in the chopped almonds to coat. Place the chicken on the cookie sheet and bake on the center rack for 10 minutes, until lightly browned and cooked through. Remove the chicken from the oven and cool.
Step 3
Meanwhile, combine the romaine, red and napa cabbages, carrots, and green onions and divide them among four plates. Cut the chicken into 1/2-inch diagonal slices and arrange on top of the greens. Sprinkle with the toasted almonds and noodles.
Step 4
Serve with Sesame Mustard Dressing.
Sesame Mustard Dressing
Step 5
In a medium bowl, whisk together 1/3 cup honey, 1/3 cup rice wine vinegar, 1/4 cup mayonnaise, 1/4 cup Dijon mustard, and 1 teaspoon sesame oil. Put in a bowl and serve.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsSalad Chicken Breast Chicken Poultry Almond Nut Romaine Lettuce Leafy Greens Vegetable Red Cabbage Cabbage Napa Cabbage Main Dinner Easy Weeknight Meals Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Sesame Mustard Dressing

Step 5

Recipe notes