| Honey | 3 | tbs | | Rice Wine Vinegar | 1 1/2 | tbs | | mayonnaise | 1/4 | cup | | Grey Poupon Dijon Mustard | 1 | tsp |
| sesame oil | 0.1 | tsp | | egg | 1 | |
| milk | 1/2 | cup | | flour | 1/2 | cup |
| corn flake crumbs | 1/2 | cup | | salt | 1 | tsp |
| pepper | 1/4 | tsp | | boneless skinless chicken breast half | 1 | |
| vegetable oil | 3 | cups | | chopped romaine lettuce | 3 | cups |
| red cabbage | 1 | cup | | napa cabbage | 1 | cup |
| carrot julienned or shredded | 1/2 | | | green onions | 1 | chopped |
| sliced almonds | 1 | tbs | | chow mein noodles | 1/3 | cup |
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Directions:
Oriental Dressing: Blend together the first 5 ingredients for dressing in a small bowl with an electric mixer. Put dressing in fridge to chill while you prepare the salad.
Salad: Preheat oil over medium heat (around 350 degrees).
In a small, shallow bowl beat egg, add milk and mix well. Inanother bowl, combine flour with corn flake crumbs, salt & pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small bite-size chunks. Place chicken onto the salad forming a pile in the middle. Serve salad dressing on the side. Makes 1 dinner size salad.
