(Oriental Dressing)
3 tablespoons honey
1 1/2 tablespoons rice winevinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

(Salad)
1 egg
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
1 cup vegetable oil (for frying)
1/4 cup chopped romaine lettuce
1/4 cup red cabbage
1/4 cup green cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat
. Blend together all ingredients for
dressing in a small bowl with an electric mixer, then
refrigerate. In a small, shallow bowl beat egg, add milk,
and mix well. In another bowl, combine flour with corn
flake crumbs, salt and pepper. Cut chicken breast into 4
or 5 long strips. Dip each strip of chicken first into
egg mixture then into the flour mixture, coating each
piece completely. Fry each chicken finger for 5 minutes
or until coating has darkened to brown. Prepare salad by
tossing the chopped romaine with the chopped cabbage and
carrots. Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks. Place the
chicken onto the salad forming a pile in the middle.

Serve with salad dressing on the side.