***Oriental Dressing*** 3 tablespoons honey 1 1/2 tablespoon rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil ***Salad*** 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half 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 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles
1. Preheat oil in deep fryer or deep pan over medium heat to 350F. 2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Chill. 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Toss togehter the chopped romaine, chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9. Sprinkle almonds over the salad, then the chow mein noodles. 10. Cut the chicken into small bite-size chunks. Place on top of greens. Serve with salad dressing on the side