3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
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
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 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Directions to cook:
Step1 Preheat oil in deep fryer or deep pan over medium heat.
Step2 Now blend together all the ingredients for dressing in a small bowl with an electric mixer.
Step3 Put dressing in refrigerator to chill while you prepare the salad.
Step4 Take a small, shallow bowl and beat the egg add milk and mix well.
Step5 In another bowl, combine flour with corn flake crumbs, salt and pepper.
Step6 Now cut the chicken breast into 4 or 5 long strips.
Step7 Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
Step8 Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Step9 Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Step10 Sprinkle sliced green onion on top of the lettuce.
Step11 Sprinkle almonds over the salad, then the chow mein noodles.
Step12 Cut the chicken into small bite-size chunks.
Step13 Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.
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