Asian Chicken Salad Recipe

Name: Asian Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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)

Servings: persons

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)

1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2
Preheat the oven to convection bake at 500F.
3
Cover a rimless cookie sheet with foil and fold the edges under so it doesnt get blown loose while in the oven.
4
Coat with nonstick spray.
5
Beat the egg and milk together in a shallow bowl.
6
Dip the chicken in the milk mixture, roll in the flour, then dip again in the milk mixture.
7
Roll in the chopped almonds to coat.
8
Place the chicken on the cookie sheet and bake on the center rack for 10 minutes, until lightly browned and cooked through.
9
Remove the chicken from the oven and cool.
10
Meanwhile, combine the romaine, red and napa cabbages, carrots, and green onions and divide them among four plates.
11
Cut the chicken into 1/2-inch diagonal slices and arrange on top of the greens.
12
Sprinkle with the toasted almonds and noodles.
13
Serve with Sesame Mustard Dressing.
14
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.
15
Put in a bowl and serve.

1078

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, beaten, 1/2 cup milk, 4 skinless, boneless chicken breast halves, 1/2 cup all-purpose flour, and more.

Yes, Asian Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Chicken Salad

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