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Oriental Crispy Chicken Salad

Crispy Boneless Chicken Wings with Romaine lettuce, Napa cabbage, shredded carrots, spring onions, tomatoes, and chow mein noodles tossed with rice wine vineigrette.


  • 8 Fully Cooked Boneless Wings
  • 1 c. Romaine lettuce — shredded
  • 1 c. Napa cabbage — shredded
  • 1/4 c. Carrots — shredded
  • 1/4 c. spring onions — chopped
  • 1/4 c. tomatoes — diced
  • 3 tbsp. rice wine vinaigrette (directions below)
  • 1/4 c. chow mein noodles
  • 1 tbsp. mayonnaise
  • 2 tsp. Chinese Hot Mustard
  • 1 tbsp. honey
  • 3 tbsp. rice wine vinegar
  • 5 tbsp. sesame oil
  • 1 tsp. cilantro — chopped


  1. To make the dressing, mix the mayonnaise, hot mustard, honey and vinegar together. While mixing with a wire whip, drizzle in the sesame oil and add the cilantro. Set aside.
  2. Deep fry the boneless wings until the internal temperature has reached 145'F.
  3. Toss the lettuce, cabbage, carrots, onions, tomatoes and dressing together with the boneless wings. Serve in a large bowl garnished with the chow mein noodles.