3 Tbsp honey
1 1/2 Tbsp white vinegar
4 tsp mayonnaise
1 Tbsp Grey Poupon Dijon Mustard
1/8 tsp sesame oil
2 - 4 cups vegetable oil for frying
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup cornflake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast half
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
1/2 carrot, julienned or shredded
1 green onion, sliced
1 Tbsp sliced almonds
1/3 cup chow mein noodles
Using an electric mixer, blend together all the ingredients for the dressing in a small bowl. Put the dressing in the refrigerator to chill while you prepare the salad.
Preheat the oil in a deep fryer or frying pan over medium heat. You want the temperature of the oil to be around 350 degrees F. If using a frying pan, the oil should be around 1/2 inch deep. More oil can be used in a deep fryer so that the chicken is immersed.
In a small, shallow bowl beat the egg, add the milk, and mix well.
In another bowl, combine the flour with the cornflake crumbs, salt,and pepper.
Cut the chicken breast into 4 or 5 long strips. Dip each strip of chicken first into the egg mixture then into the flour mixture, coating each piece completely.
Fry each chicken finger for 5 minutes or until the coating has darkened to brown.
Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot.
Sprinkle the green onion on top of the lettuce mixture.
Sprinkle the almonds over the salad, then the chow mein noodles.
Cut the chicken into bite size chunks. Place the chicken on the salad, forming a pile in the middle. Serve with the salad dressing on the side.