Oriental Chicken Salad

Instructions

1. 1

   Make dressing: whisk honey, rice vinegar, mayonnaise, Dijon mustard, and sesame oil together. Refrigerate.

2. 2

   Cut each chicken breast into 5 strips.

3. 3

   Beat egg with milk in a bowl. In a second bowl, combine flour, corn flake crumbs, salt, and pepper.

4. 4

   Heat oil in a skillet over medium heat. Dip chicken in egg mixture, then roll in flour mixture. Fry until golden brown on both sides. Drain and let cool slightly; chop into chunks.

5. 5

   Toss romaine, red cabbage, Napa cabbage, and carrot in a large bowl. Top with green onions, almonds, and chow mein noodles.

6. 6

   Arrange chicken chunks in a mound in the center. Serve dressing on the side.