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 notes

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