Grandma’s Chinese Chicken Salad Print Recipe
Wash and pat dry Chicken Tenders. Dredge Chicken in Flour seasoned with Salt and Pepper, set aside. Add 2 tablespoons Canola Oil to a frying pan and heat on medium until oil starts to shimmer. Cook Chicken Tenders about 3 minutes on each side or until internal temperature reaches 165 degrees. Remove from heat, and place Chicken in refrigerator to cool. In a medium jar, dissolve Sugar and Salt in White Balsamic Vinegar then add Canola Oil, Lemon Juice, Sesame Seed Oil and Black Pepper. Shake well. Place in refrigerator to chill. In a large bowl, combine Butter Lettuce & Raddicchio Salad Mix, Green Onions, Slivered Almonds, Cilantro and Sesame Sticks. Slice about 4 or 5 chicken tenders on the diagonal and add to the bowl. Add a few tablespoons of the chilled dressing to the salad just before serving and toss.
Cooking Time: 30 Minutes