CHICKEN SALAD - Maynard's Oriental Salad and Dressing

Maynard Pittendreigh

I have often made this for the family, but it was mainly the dressing that is the hit. Honey is an important element in the dressing.  Proverbs 24:13 says, “My son, eat honey, for it is good.  Yes, the honey from the comb is sweet to the taste.”

Oriental Dressing:

Combine in a blender and mix:

• 6 tablespoons honey,
• 3 tablespoons white vinegar
• 8 teaspoons mayonnaise
• 2 tablespoon Grey Poupon Dijon mustard
• 1/4 teaspoon sesame oil.

Chill in refridgerator.

Salad

• 1 egg
• 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup cornflake crumbs
• 1 green onion, sliced
• 1 tbspn sliced almonds
• 1 cup chopped napa cabbage
• 1 cup chopped red lettuce
• 1 boneless, skinless chicken breast half
• 2 to 4 cups vegetable oil for frying
• 3 cups chopped romaine lettuce
• 1/2 carrot, julienned or shredded
• 1/2 cup chow mein noodles

1. Preheat oil in pan or deep fryer.

2. In small bowl, beat egg, add milk, and mix well.

3. In another bowl, combine flour with cornflake crumbs, salt and pepper.

4. Cut chicken in bite size nuggets. Dip each in egg mixture then flour mixture. Fry each piece until done.

5. Prepare salad by tossing romaine with red cabbage, napa cabbage, and carrot. Serve onto plates.

6. Top lettuce with green onion, followed by almonds, then the chow mein noodles.

9. Place chicken in a pile in center of salad. Serve with dressing on the side.