3 tbsp. honey
4 tbsp. mayonnaise
1½ tbsp. rice vinegar
½ tsp. sesame oil
½ tsp. french mustard
1 boneless, skinless chicken breast half
1 cup napa cabbage
1 cup red cabbage
3 cups chopped romaine lettuce
3 cups vegetable oil
½ cup milk
½ cup flour
½ cup corn flake crumbs
½ cup chow mein noodles
1 green onion, chopped
½ carrot, shredded
¼ tsp. black pepper
1 tsp. salt
1 tbsp. sliced almonds
In a frying pan, preheat oil over medium heat.In a small bowl, mix together honey, mayonnaise, rice vinegar, sesame oil and french mustard.
Put dressing in refrigerator to chill while you prepare the salad.
Put dressing in refrigerator while you prepare the salad.
In a small bowl, beat egg. Add milk and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut the chicken breast into several strips.
Dip each chicken strip first in the egg mixture, then into the flour mixture, covering them completely.
Fry each chicken piece for 5 minutes.
Combine romaine lettuce, nappa cabbage, red cabbage and carrots.
Sprinkle sliced green onion on top of the lettuce.
Add the chow mein noodles.
Sprinkle almonds over the salad.
Cut the chicken into small chunks.
Place the chicken onto the salad and drizzle with the oriental dressing.