Oriental Chicken Salad

This is one of my all time favorite salads!

Dressing

3 Tbsp Honey
1 1/2 Tbsp Rice Vinegar
1/4 cup Mayonnaise
1 tsp Dijon Mustard (could also use just yellow mustard)
1/8 tsp sesame oil

Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 tsp salt
1/4 tsp pepper
1 boneless, skinless chicken breast
2-4 cups vegetable oil (for frying)
3 cups chopped romain lettuce
1 cup chopped Napa cabbage (optional)
1 carrot, shredded
2 green onions, chopped
1/2 cup chow mein noodles (Rice noodles)

1. Preheat oil in a deep pan over medium heat. Heat to 350 degrees
2. Blend together all ingredients for dressing in a small bowl with whisk. Put dressing in refrigerator to chill while you prepare the salad.
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 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 chicken is cooked through.
7. Prepare salad by tossing the chopped romaine with the chopped cabbage and carrots. Add onion and chow mein noodles.
8. Cut chicken into bite size pieces and place on salad top with dressing.


* You can skip steps 1 & 3-6 if using chicken nuggets or just plain cooked chicken.