| | DRESSING: |
| 3 tbsp | Honey |
| 1 1/2 tbsp | White vinegar |
| 4 tsp | Mayonaise |
| 1 tbsp | Grey Poupon Dijon mustard |
| 1/8 tsp | Sesame oil |
| | SALAD: |
| 1 | Egg |
| 1/2 cup | Flour |
| 1/2 cup | Milk |
| 1/2 cup | Corn flake crumbs |
| 1 tsp | Salt |
| 1/4 tsp | Pepper |
| 1 | Boneless, skinless chicken breast half |
| 2-4 cups | Vegetable oil for frying |
| 3 cups | Chopped romaine lettuce |
| 1 cup | Red cabbage |
| 1 cup | Napa cabbage |
| 1/2 | Carrot, julienned or shredded |
| 1 | Scallion, chopped |
| 1 tbsp | Sliced almonds |
| 1/3 cup | Chow mein noodles |
Preheat vegetable oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. Blend together all of the dressing ingredients in a small bowl with an electric mixer. Put dressing in the refrigerator to chill while you prepare teh salad.
In a small shallow bowl beat egg, add milk and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast in to 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 scallion on top of the lettuce. Sprinkle almonds over the salad and then the chow mein noodles. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
Instead of frying chicken, you can bake it at 350 until brown.